Sweet & Sour German Dill Pickle Recipe

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.

Sweet and Sour German Dill Pickle

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


  1. Sterilize 4 - 1 qt jars (wide mouth works best); place sealing lids into hot water

  2. Place piece of onion and approximately 1/2 head of dill in the bottom of each jar

  3. Tightly pack cucumbers into each jar

  4. Top each jar with remaining onion and dill

  5. Place 1 tsp of chopped garlic in the top of each jar (if using)

  6. In a heavy bottomed pot, combine all remaining ingredients.  Bring to a boil

  7. Pour hot syrup into the four jars and seal quickly

  8. Process as necessary

  9. 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.

Sweet & Sour German Dill Pickle MBAMamaMusings

I have made up a second batch of these pickles as chips or slices.

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