One of the best things Goose has ever brought me home from his journeys is a Sweet and Sour German Dill Pickle. It was to die for. Just the right balance of sweet and tang, mixed with dill and even a bit of garlic. What’s the difference between these pickles and your standard dill pickle? German-style pickles are cured in sugar and vinegar or lemon juice, rather than fermented.
This recipe only makes 4 jars of pickle spears. Unlike jams and jellies, however, pickling recipes can be doubled or tripled as necessary. Cucumbers have been a bit difficult to come by this year. The weather has not been kind this year and they have been dearer than poison. Next season though, I am making up as many of these sweet and sour dills as I can find cucumbers.
WP Recipe Maker #16133
Sweet & Sour German Dill Pickles
- 4 qts cucumbers, washed and sliced
- 2 onions quartered
- 2-4 heads dill weed
- 4 cups white sugar
- 1/2 cup pickling salt
- 2 cups water
- 4 cups white vinegar
- 1 tbsp alum
- 4 tsp chopped garlic
Sterilize 4 - 1 qt jars (wide mouth works best); place sealing lids into hot water
Place piece of onion and approximately 1/2 head of dill in the bottom of each jar
Tightly pack cucumbers into each jar
Top each jar with remaining onion and dill
Place 1 tsp of chopped garlic in the top of each jar (if using)
In a heavy bottomed pot, combine all remaining ingredients. Bring to a boil
Pour hot syrup into the four jars and seal quickly
Process as necessary
For best flavour, allow to sit for at least a week
The fresh garlic is purely optional, but absolutely delicious. And if you believe health food lore, will help stave off cold and flu viruses throughout the winter months.
I have made up a second batch of these pickles as chips or slices.