Ingredients for Crisp Sweet Pickles
- Kosher Dill Pickles
- 4 cups granulated sugar
- Cider Vinegar
- Dried Onion Flakes
- Celery Seed
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How to Make Crisp Sweet Pickles
- Combine cucumbers, onions, and salt in a large bowl. Let stand for 2 hours.
- Drain cucumbers and onions thoroughly. Rinse and drain again.
- In a large saucepan, combine vinegar, sugar, water, mustard seeds, celery seeds, turmeric, and salt. Bring to a boil, stirring constantly until sugar is dissolved.
- Add the drained cucumbers and onions to the boiling mixture. Reduce heat and simmer for 10 minutes.
- Carefully pack the pickles into sterilized jars, leaving 1/2 inch headspace. Wipe jar rims clean.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
- Remove jars from canner and let cool completely. Check seals to ensure they have popped.
- Once completely cooled, store in a cool, dark place. Allow pickles to sit for at least 2 weeks before serving for best flavor.
Nutrition Information (Approximate per serving)
Sodium
485 g
Sugar
1134g
Fat
2g
Carbs
98g
