German Sweet and Sour Dill Pickles
Equipment
- quart size glass canning jar with self-sealing rim and jar ring
- canner
Ingredients
- 1.2 lb. pickling cucumbers cut in large pieces to fit jar
- 1 onion diced, thinly
- 1 tbs. coarsely chopped dill no stems
- 10 mustard seeds
- 5 black peppercorns
- 1/3 C. white wine vinegar
- 4 tbs. sugar
- 2 tbs. salt
German Pickles, makes 1 Quart
Instructions
- Use small fresh pickling cucumbers. Thoroughly wash, then cut into large pieces to fit into your jar.
- Peel and thinly dice the onion.
- Place the diced onion , dill, mustard seed, peppercorns and cucumbers into a sterilized glass quart size canning jar.
- Combine the white wine vinegar, 1 3/4 C. water, sugar, and salt in a pot and heat until sugar is dissolved. Fill the canning jar with the hot liquid leaving 1/2" headspace. Cover the jar with a self-sealing lid and jar ring.
- Fill a boiling water canner 1/2 full with water and heat until hot but not boiling.
- Place the jar in the canner, add boiling water if needed to cover jar by 1". Bring water to a boil for 15 minutes, then let jar cool for 5 minutes before taking jar out of the canner.
- Store the jar in a cool, dark place for 14 days before opening. After open, store in the refrigerator.