Sweet Dill Pickles

This is the only dill pickle I make. Our family loves them in chicken salad during the summer and in the winter paired with grilled cheese sandwiches and tomato soup.

Sweet Dill Pickles

Makes 6 pints

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12 fresh cucumbers (approximately)

6 grape leaves

6 fresh garlic cloves, peeled

6 fresh flowering dill sprigs


2 cups sugar

2 tablespoons sea salt or pickling salt

1 cup white vinegar

3 cups water

Slice cucumbers ¼ inch thick (you can also slice into spears). Place 1 grape leaf, 1 garlic clove, and 1 dill sprig in the bottom of each sterilized pint jar.

In a saucepan, combine syrup ingredients and heat to boiling. Pour over cucumbers, leaving a 1-inch head space. Place lids and tighten bands just until snug. Process in a boiling water bath for 10 minutes.

For full flavor, allow to age for 2 weeks before opening.

TIP: The tannins in grape leaves help keep the pickles crisp. Also, a thicker-skinned cucumber stays more crisp when pickled than those with thinner skins.



I'd love to hear feedback if you make this recipe! I'll take the good and the bad:) Tag recipes on instagram with #hopestable.


I enjoy creating recipes, entertaining guests, gardening,

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use the gifts God has given

me to glorify Him.

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