madrose76's Recipe

Sweet Dill Pickles

Category: Canning

From Enid Shippy:
Use cucumbers about the size of a half-dollar in circumference. Wash well. Pack in crock in layers with dill, green pepper, and grape leaves. Make a brine of:

1 c. vinegar
1 c. salt
19 c. water

Cover cucumbers with brine and set aside for 10 days. Drain, wash well in cold water. Throw away dill, green pepper and grape leaves. Cut off end piece of cucumbers and slice about 3/4” thick. Place in jars. Add 8-10 pieces whole allspice and 1/2 clove garlic to each quart jar. Bring 2 c. sugar and 1 c. vinegar to full boil, pour over pickles and seal.