Dill and cucumbers are natural companions in a number of dishes. I turn to this recipe every summer when my garden is in full bloom. My family can hardly wait to eat these pickles.—Kay Curtis, Guthrie, Oklahoma
- 2 cups sugar
- 2 cups vinegar
- 2 cups water
- 1/4 cup salt
- 3 quarts sliced unpeeled cucumbers
- 1 large onion, sliced
- 3/4 to 1 cup minced fresh dill
- In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour dressing over; cool. Cover and refrigerate at least 3 days before serving. Stir occasionally. Yield: 3-1/2 quarts.
Originally published as Sweet Dill Refrigerator Pickles in Taste of Home August/September 1994, p41
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