Sweet Sliced Dills -- (from Bernardin Guide to Home Preserving, 1996)

4 lb pickling cucumbers
6 medium sized onions

Pickling Liquid
4 c granulated sugar
4 c white vinegar
1 c water
½ c pickling salt
5 cloves garlic
5 heads fresh dill or 10 tsp dill seed

Wash cucumbers. Slice off and discard 1/16 inch off blossom ends. Cut into ¼ inch slices, set aside. Slice onions in ¼ inch slices then cut rings in half, set aside.

Combine sugar, vinegar, water and pickling salt in a large stainless steel or enamel saucepan. Bring to a boil.

Add sliced cucumbers and onions to pickling liquid and return mixture to a full boil.

Place 1 clove garlic and 1 head fresh dill (or 2 tsp dill seed) in a hot jar. Pack cucumber and onion slices to within ¾ inch of top rim (head space). Add pickling liquid to cover cucumbers to within ½ inch head space. Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to ½ inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band until fingertip tight. Place jar in canner. Repeat for remaining cucumbers, onion, garlic, dill and pickling liquid.

Cover canner; return water to a boil; process 10 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.

Makes 5 pint (500 ml) jars.

Comments: very nice pickle!

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