German Sweet and Sour Dill Pickles
Carrie's Christmas 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.
Notes
Tip: To make more jars, multiply the quantities needed. Cooking/water bath time does not change.
A “gentler” method of canning cucumbers is to place the jars in a canner half-filled with warm water. Add enough hot water so that the jars are submerged 1″ below the water line. Heat water to boiling, and boil for 30 minutes. Again, cool for 5 minutes. Store the same way as above.
That sounds so delicious Beth! Thanks so much for sharing the recipe I’ll definitely have to try it!
Dee, thank you so much for stopping by! You’ll love them when you make them!