Sweet and Spicy Dill Pickles
- Aug 6, 2022
- 2 min read
Updated: May 9, 2024
This was a trial-and-error canning experience that used a combination of two recipes I found adapted to use what I had on-hand.
Update: We kind-of forgot about these pickles during the big move/farm renovation. Opened up a jar May 2024 and after two years these pickles are still good and still CRUNCHY. This recipe is definitely a keeper!
Ingredients/Instructions
Make the brine by combining these ingredients in a pickling crock or any other large (non-metal) container:
8 pounds of pickling cucumbers, cut into thick slices
3 large yellow onions, cut into thin slices
3/4 cup sea salt
1 gallon of filtered water
Make sure all cucumbers and onions are below the water surface, then and cover for 2 hours at room temperature.
In the mean time, sanitize and dry 8 quart jars and their flat lids/bands.
Add the following ingredients to each jar:
1 teaspoon dry dill
1/2 teaspoon mustard seed
2 cloves garlic
1/2 jalapeno pepper sliced
After 2 hours, drain cucumbers and onions from the brine, rinse with cool water, and set aside to drain.
In a stock pot, combine the following ingredients:
5 cups white vinegar
3 cups apple cider vinegar
6 cups sugar
Heat until boiling, then allow to cool slightly on the stove.
Pack cucumbers and onions into jars, then ladle or pour vinegar/sugar solution into jars over cucumbers, leaving 1/2 inch of head space.
Wipe rims of jars with white vinegar; add lids and bands and tighten (finger tight).
Process in water bath caner for 10 minutes; remove to a towel on the counter and let sit over night or 12 hours.
Allow 2 weeks before eating for flavors to set.
