Edit: Here’s the recipe. I couldn’t find a recipe that didn’t use already-made dill pickles, so I combined several recipes instead. I used the National Center for Home Food Preservation’s vinegar solution ratios for sweet pickles to make sure the pH was safe. Then I used a combo of spices from a sweet dill recipe and a sweet horseradish recipe.
My dill plants didn’t do well this year, so I used dried. It’s important to note, I’ve never made this recipe before and since I just canned yesterday I don’t know yet whether it’s good.
Makes 4-5 pint jars
- 4 lbs cucumbers
- 1.5 cups apple cider vinegar
- 1 cup white vinegar
- 3.25 cups granulated sugar
- 0.25 cup canning salt
- In each clean, sterilized jar add:
- 0.75 tsp mustard seed
- 1 Tbsp dill weed
- 1.5 tsp prepared horseradish Cut off a little of the blossom end. Slice and put in hot vinegar solution. When cucumbers are heated through, pack in jars. Add vinegar solution, leaving a 1/2” headspace. Water bath can for 10 minutes.
