Sweet and Crunchy Dills

My garden has boomed, my cucumbers especially! I thought this year would only allow the garden to start to establish itself – apparently not. It has taken off! I’ve had so many cucumbers, that there is no possible way to finish them all before they go bad.

I decided to test the waters with pickle making!


I didn’t have to use a canning machine or any special kitchen gizmo gadgets. The recipe was super easy and I would strong suggest giving it a try the next time you come into some cucs!

I based my pickles off of this Bon Appetite recipe.

Sweet and Crunchy Dills

  • 1 small sweet onion (such as Vidalia or Maui), thinly sliced
  • 2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
  • 1 large bunch dill, coarsely chopped (stems included)
  • 1 tablespoon yellow mustard seeds
  • 2 teaspoons whole white peppercorns
  • 1 1/2 cups apple cider vinegar
  • 1 cup water
  • 1 cup sugar
  • 3 tablespoons coarse kosher salt
  • 2 teaspoons dill seeds


  1. Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
  2. Using mortar and pestle or re-sealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
  3. Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours.
  4. Cover glass pickle jars tightly with lids. Do Ahead: Can be made 1 week ahead.
  5. Keep refrigerated.






Tonight we made baked pickles (think fried pickles but healthier) and Alex fell in love. all. over. again.


4 thoughts on “Sweet and Crunchy Dills

  1. Pingback: Outdoor World | Life With a Crazy Pup

  2. Pingback: Garden Planning: Prep Work | Life With a Crazy Pup

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