How to make Sweet pickles Instructions:

Prep the Cucumbers:

• - Place the sliced cucumbers in a large bowl. Dissolve the pickling salt in 2 cups (480 ml) of water and pour over the cucumbers. Let them soak overnight (12-24 hours).

Prepare the Brine:

• - In a large pot, combine the sugar, white vinegar, and 2 cups (480 ml) of water. Add mustard seed, celery seed, turmeric, cloves, and dill seeds. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.

Sterilize the Jars:

• - While the brine is simmering, sterilize the canning jars and lids. You can do this by boiling them in water for 10 minutes or using a dishwasher with a sterilizing cycle.

Pack the Jars:

• - Drain the cucumbers from the saltwater. In a large bowl, toss the cucumbers with the dill. Next, pack the cucumber slices tightly into the sterilized jars, leaving about 1/2 inch (1.3 cm) of headspace at the top.

Add the Brine:

• - Pour the hot brine over the cucumbers in the jars, ensuring the cucumbers are fully submerged. Leave about 1/2 inch (1.3 cm) of headspace.

Seal the Jars:

• - Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until fingertip-tight.

Process in Water Bath:

• - Place the jars in a water bath canner or a boiling pot of water. Make sure the jars are covered by at least 1 inch (2.5 cm) of water. Bring the water to a boil and process for 10 minutes.

Cool and Store:

• - Carefully remove the jars from the canner and let them cool on a towel or cooling rack. Once cool, check the seals. Any unsealed jars should be refrigerated and consumed first.

Cure the Pickles:

• - For the best flavor, let the pickles sit for at least 2 weeks before opening. Store the sealed jars in a cool, dark place for up to 1 year.
• Enjoy your homemade Amish sweet pickles!