OH SO GOOD SWEET DILL PICKLES
from Bon Apetit and tweaked a bit. The pickles are dill but with a sweet taste. You can make these one week ahead of time, and they should keep for 2-3 weeks, but I bet you eat them before that! These are great for summer relish trays by the BBQ.
Provided by pamela t.
Categories < 30 Mins
Time 25m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Wash and scrub cucumbers, cut into 1/4" rounds.
- Thinly slice onion and put half in each 1 quart wide mouth jar.
- Chop fresh dill and add on top of onion in each jar.
- Use a plastic bag and crush mustard seeds and peppercorns.
- Place crushed spices in a saucepan.
- Add vinegar, water, sugar, salt and dill seeds.
- Boil over medium heat, stirring until sugar dissolves.
- Put one half cucumbers in each jar.
- Ladle vinegar mixture over cukes.
- Leave jars uncovered to cool.
- Chill in refrigerator for 24 hours.
- After 24 hours, cover pickle jars with lids.
- Keep refrigerated.
Nutrition Facts : Calories 77.2, Fat 0.3, Sodium 1498.2, Carbohydrate 17.8, Fiber 0.6, Sugar 15.7, Protein 0.7
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