Nebraska Sweet Dill Pickles |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 9 pints | |||||||||
| INGREDIENTS: | ||
| 6 cups white vinegar | 6 cups sugar | 3/4 cup pickling salt |
| 1-1/2 teaspoons celery seeds | 1-1/2 teaspoons mustard seeds | 18 dill heads |
| 2 large onions, sliced | 4-1/2 quarts thinly sliced, 3-4 inch cucumbers | |
| 1 | To make the syrup, combine the vinegar, sugar, salt, celery seeds, and mustard seeds. Bring to a boil. |
| 2 | Place 1 dill head and 2 slices of onion into each celan, hot pint jar. Fill the jars with cucumber slices. |
| 3 | Pour the hot syrup over the cucumber slices. Add 1 more dill head and 1 slice of onion at the top of the jar. Be sure to leave 1/2 inch headspace. Add more syrup if necessary. Seal the jars. Process in a boiling-water-bath canner for 15 minutes. |