Are you a fan of sweet and tangy flavors? Do you love the crunch of fresh pickles on your sandwich or as a snack? Look no further! We’ve got 20 refreshing sweet dill pickle recipes to try, each with its own twist and flavor combination. From classic garlic-infused pickles to spicy jalapeño-spiked ones, we’ve got something for every taste bud.
Whether you’re a seasoned cook or just starting out in the kitchen, these simple yet flavorful recipes are sure to become new favorites. So why not get started today? Grab your jars of dill pickling cucumbers and let’s dive into the world of sweet and tangy goodness!
Classic Sweet Dill Pickles with Garlic
This recipe yields a deliciously tangy and crunchy sweet dill pickle with a punch of garlic flavor. Perfect for snacking, sandwiches, or adding to your favorite dishes.
Ingredients:
– 4 cups (1L) thinly sliced cucumbers
– 1 cup (250ml) water
– 1 cup (250g) granulated sugar
– 1/2 cup (125ml) white vinegar
– 1/4 cup (60ml) pickling spice
– 3 cloves garlic, minced
– 1 tsp (5ml) salt
Instructions:
1. In a large bowl, combine cucumber slices and water. Let it sit for 30 minutes to allow cucumbers to release excess moisture.
2. Drain the cucumber mixture and add sugar, vinegar, pickling spice, garlic, and salt. Stir until sugar dissolves.
3. Pack the pickle mixture into clean glass jars, leaving about 1/4 inch (6mm) headspace.
4. Store the pickles in the refrigerator for at least 24 hours before serving.
Cooking Time: None – these pickles are a quick refrigeration process!
Spicy Sweet Dill Pickles with Jalapeños
Add a burst of flavor to your sandwiches and snacks with these Spicy Sweet Dill Pickles, featuring the perfect balance of sweet and heat from jalapeños.
Ingredients:
– 4 cups (1L) thinly sliced dill cucumbers
– 1 cup (250ml) granulated sugar
– 1/2 cup (125ml) white vinegar
– 1/4 cup (60ml) water
– 1 tsp (5g) pickling spice
– 2-3 jalapeños, sliced
– Fresh dill weed for garnish
Instructions:
1. In a large bowl, combine cucumbers, sugar, vinegar, water, and pickling spice. Stir until the sugar has dissolved.
2. Pack the mixture into clean glass jars, leaving about 1 inch (2.5 cm) headspace.
3. Add a jalapeño slice to each jar.
4. Seal the jars tightly and let them sit at room temperature for 24-48 hours before refrigerating.
5. Store in the refrigerator for up to 6 months.
Cooking Time: 24-48 hours (depending on desired level of pickling)
Honey Sweetened Dill Pickles
Add a touch of sweetness to your classic dill pickles with this simple recipe. With just a few ingredients, you’ll be enjoying these sweet and tangy treats in no time.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup water
– 1/2 cup white vinegar
– 1/4 cup honey
– 2 tbsp chopped fresh dill
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a large bowl, combine cucumbers and water. Let it sit for at least 30 minutes to allow the cucumbers to soften.
2. Drain the cucumber mixture and rinse with cold water.
3. In a medium saucepan, combine vinegar, honey, dill, salt, and pepper. Bring the mixture to a boil over medium-high heat.
4. Reduce the heat to medium-low and simmer for 10 minutes.
5. Pack the cucumber slices into clean glass jars, leaving about 1/2 inch headspace. Pour the hot pickling liquid over the cucumbers.
6. Seal the jars and let them cool to room temperature. Store in the refrigerator.
Cooking Time: 20-25 minutes
Yield: 4-6 servings
Sweet Dill Pickles with Mustard Seeds
Add a burst of flavor to your sandwich or snack with these sweet and tangy pickles, featuring the added crunch of mustard seeds.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup granulated sugar
– 1 tablespoon salt
– 1 teaspoon whole black peppercorns
– 1/2 teaspoon mustard seeds
Instructions:
1. In a large bowl, combine the sliced cucumbers and salt. Let it sit for 30 minutes to allow the cucumbers to release their excess water.
2. Drain the cucumber mixture and rinse with cold water. Pat dry with paper towels.
3. In a medium saucepan, combine the vinegar, water, sugar, black peppercorns, and mustard seeds. Bring to a boil over medium-high heat.
4. Pack the cucumber slices into clean glass jars, leaving about 1/2 inch headspace. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
5. Seal the jars tightly and let them cool to room temperature. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 30 minutes (plus refrigeration time)
Refrigerator Sweet Dill Pickles
Transform your cucumbers into tangy and sweet pickles with this easy recipe that requires no special equipment or canning knowledge. With just a few simple steps, you’ll have delicious refrigerator pickles in no time!
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup granulated sugar
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tsp salt
– 1/2 tsp whole black peppercorns
– 1/4 tsp dried dill weed
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 30 minutes to allow the cucumbers to release excess water.
2. Drain the cucumbers and rinse them with fresh water.
3. In a medium saucepan, combine sugar, vinegar, water, black peppercorns, and dill weed. Bring the mixture to a boil over medium-high heat.
4. Reduce the heat to low and simmer for 10 minutes.
5. Pack the cucumber slices into a clean glass jar or container, leaving about 1 inch of space at the top. Pour the pickling liquid over the cucumbers.
6. Refrigerate the pickles for at least 24 hours before serving. Store in the refrigerator for up to 6 months.
Cooking Time: None – refrigeration only
Sweet Dill Pickles with Red Pepper Flakes
Add a dash of heat to your classic pickling recipe by incorporating red pepper flakes into the mix. This sweet and tangy combination is perfect for topping sandwiches, adding crunch to salads, or serving as a snack.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1/4 cup granulated sugar
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tsp whole black peppercorns
– 1 tsp dill seed
– 1/2 tsp red pepper flakes (adjust to desired level of heat)
– Salt, to taste
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 30 minutes.
2. Drain the cucumber mixture and rinse with cold water.
3. In a medium saucepan, combine sugar, vinegar, water, black peppercorns, dill seed, and red pepper flakes. Bring to a boil over medium-high heat.
4. Reduce heat to medium-low and simmer for 10-15 minutes or until the pickling liquid has thickened slightly.
5. Pack the cucumber mixture into clean jars, leaving about 1/2 inch headspace. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
6. Seal the jars and let them cool to room temperature before refrigerating.
Cooking Time: 10-15 minutes
Quick Sweet Dill Pickles with Dill Weed
Add a tangy twist to your sandwiches and snacks with these speedy pickles! This recipe yields a sweet and crunchy snack that’s perfect for hot summer days.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup granulated sugar
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tbsp dill weed
– 1 tsp salt
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 30 minutes to draw out excess moisture.
2. Rinse the cucumber slices with cold water, then drain well.
3. In a medium saucepan, combine sugar, vinegar, and water. Bring to a boil over medium heat.
4. Reduce heat to low and simmer for 5 minutes.
5. Add dill weed to the pickling liquid and stir to combine.
6. Pack the cucumber slices into clean glass jars, leaving about 1/2 inch headspace.
7. Pour the hot pickling liquid over the cucumbers, making sure they’re completely covered.
8. Seal the jars tightly and let them cool to room temperature.
Cooking Time: 30 minutes
Sweet Dill Pickles and Onions Combo
This sweet and tangy combination of pickled dill onions is perfect for topping sandwiches, burgers, or using as a condiment.
Ingredients:
– 1 large onion, thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 cup (30g) granulated dill pickling spice
– 1/4 cup (15g) fresh dill weed
Instructions:
1. In a large bowl, combine sliced onions and salt. Let it sit for 30 minutes to allow the onions to release their moisture.
2. Rinse the onions under cold running water to remove excess salt. Drain well and set aside.
3. In a medium saucepan, combine vinegar, water, sugar, pickling spice, and fresh dill weed. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
4. Pack the onions into a clean glass jar or container. Pour the hot pickling liquid over the onions, making sure they are completely covered.
5. Let it cool to room temperature before refrigerating. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 30 minutes (plus 1 day for cooling and refrigeration)
Sweet Dill Pickles with Coriander
Add a unique flavor dimension to your pickling experience with this recipe that combines the classic sweetness of dill pickles with the warm, earthy notes of coriander. Perfect for snacking or as a condiment.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup water
– 1 cup white vinegar
– 1/2 cup granulated sugar
– 1/4 cup pickling spice (including dill weed, mustard seeds, and coriander seeds)
– 1 tsp salt
– 1/4 tsp whole black peppercorns
Instructions:
1. In a large pot, combine water, vinegar, sugar, pickling spice, salt, and black peppercorns. Bring to a boil over medium-high heat.
2. Reduce heat to medium-low and simmer for 10 minutes.
3. Pack the sliced cucumbers into clean glass jars, leaving about 1/2 inch headspace.
4. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
5. Seal the jars and let them cool to room temperature. Store in the refrigerator.
Cooking Time: 10 minutes (plus chilling time)
Bread and Butter Sweet Dill Pickles
Add a tangy twist to your snacking routine with these sweet and dilly pickles! This recipe combines the classic flavors of bread and butter with the brightness of fresh dill, perfect for snacking or adding to sandwiches.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup granulated sugar
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup finely chopped fresh dill
– 2 tbsp unsalted butter, melted
Instructions:
1. In a large bowl, combine cucumber slices and sugar. Let it sit for 30 minutes, allowing the cucumbers to release their excess moisture.
2. In a separate saucepan, combine vinegar, water, salt, and black pepper. Bring to a boil over medium heat.
3. Reduce heat to low and simmer for 10 minutes.
4. Add the melted butter and chopped dill to the pickling liquid. Stir until dissolved.
5. Pour the hot pickling liquid over the cucumber mixture. Let it cool to room temperature.
6. Refrigerate for at least 24 hours or up to 2 weeks before serving.
Cooking Time: 30 minutes
Sweet Dill Pickles with Turmeric
Add a warm and aromatic twist to traditional pickles by incorporating turmeric into this sweet dill pickle recipe.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) water
– 1 cup (250ml) white vinegar
– 1/2 cup granulated sugar
– 1 tablespoon kosher salt
– 1 teaspoon pickling spice
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon red pepper flakes (optional, for some heat)
Instructions:
1. In a large bowl, combine cucumbers and salt. Let it sit for 3 hours or overnight to allow the cucumbers to release excess water.
2. Drain and rinse the cucumber slices with cold running water.
3. In a medium saucepan, combine water, vinegar, sugar, pickling spice, turmeric, and red pepper flakes (if using). Bring to a boil over medium-high heat, stirring occasionally.
4. Reduce heat to low and simmer for 10 minutes.
5. Pack the cucumber slices into a clean glass jar, leaving about 1 inch of space at the top. Pour the hot pickling liquid over the cucumbers.
6. Seal the jar tightly and let it cool to room temperature before refrigerating.
Cooking Time: 30-40 minutes (including simmer time)
Sweet Dill Pickles with Apple Cider Vinegar
These sweet and tangy pickles are a perfect addition to any meal or snack. The apple cider vinegar adds a unique flavor dimension that complements the sweetness of the sugar and dill perfectly.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) apple cider vinegar
– 1/2 cup (125g) granulated sugar
– 1/4 cup (60ml) water
– 2 tbsp (30g) pickling spice blend (containing dill, mustard seeds, and coriander seeds)
– 1 tsp (5g) salt
Instructions:
1. In a large bowl, combine sliced cucumbers, apple cider vinegar, sugar, water, pickling spice blend, and salt.
2. Let the mixture sit at room temperature for at least 24 hours to allow the flavors to meld together.
3. After 24 hours, store the pickles in an airtight container in the refrigerator.
Cooking Time: 24 hours (plus chilling time)
Sweet Dill Pickles with Cloves
These sweet dill pickles get a unique twist from the warmth of cloves, creating a deliciously balanced flavor profile that’s perfect for snacking or adding to sandwiches.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 tbsp kosher salt
– 2 tsp whole black peppercorns
– 1 tsp ground cloves
– Fresh dill weed for garnish
Instructions:
1. In a large bowl, combine cucumbers and salt. Let it sit for 30 minutes to draw out excess water.
2. Rinse the cucumber slices with cold running water to remove excess salt. Drain well.
3. In a medium saucepan, combine vinegar, water, sugar, black peppercorns, and ground cloves. Bring to a boil over medium-high heat.
4. Pack the cucumber slices into a clean glass jar, leaving about 1/2 inch headspace. Pour the hot pickling liquid over the cucumbers, making sure they’re completely covered.
5. Seal the jar and let it cool to room temperature. Refrigerate for at least 24 hours before serving.
Cooking Time: None (pickles will mature in the refrigerator)
Sweet Dill Pickles with Cinnamon Stick
Sweet Dill Pickles with Cinnamon Stick Recipe
Add a warm twist to traditional pickling by infusing your sweet dill pickles with the comforting aroma of cinnamon. This recipe yields a tangy and sweet pickle perfect for snacking, sandwiches, or as a side dish.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup granulated sugar
– 1 cup white vinegar
– 1/2 cup water
– 1 tsp salt
– 1 tsp whole black peppercorns
– 2 cinnamon sticks (about 6 inches each)
– 1/4 cup fresh dill weed
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 30 minutes to draw out excess water.
2. Rinse the cucumber slices with cold water to remove excess salt. Drain well and set aside.
3. In a large saucepan, combine sugar, vinegar, water, and black peppercorns. Bring to a boil over medium-high heat, stirring until sugar dissolves.
4. Reduce heat to low and add cinnamon sticks. Simmer for 10 minutes to infuse the pickling liquid with cinnamon flavor.
5. Pack cucumber slices into clean glass jars, leaving about 1/2 inch headspace. Pour the pickling liquid over the cucumbers, making sure they are completely covered.
6. Seal the jars and let them cool to room temperature. Refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes
Preparation Time: 30 minutes
Total Time: 40 minutes
Sweet Dill Pickles with Bay Leaves
Add a touch of elegance to your pantry with these sweet and tangy pickles, infused with the subtle flavor of bay leaves.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup granulated sugar
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tsp whole black peppercorns
– 2 bay leaves
– 1 tsp salt
Instructions:
1. In a large bowl, combine the sliced cucumbers and salt. Let it sit for 30 minutes to allow the cucumbers to release their excess water.
2. Drain the cucumber mixture and rinse with fresh water. Pack the cucumbers into a clean glass jar, leaving about 1 inch of headspace at the top.
3. In a saucepan, combine the sugar, vinegar, water, black peppercorns, and bay leaves. Bring to a boil over medium heat, stirring until the sugar dissolves.
4. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
5. Seal the jar and let it cool to room temperature. Store in the refrigerator for at least 2 weeks before serving.
Cooking Time: 10 minutes
Sweet Dill Pickles with Fennel Seeds
Add a touch of anise flavor to your pickling game with this recipe that combines the classic sweetness of sweet pickles with the savory zing of fennel seeds. Perfect for topping sandwiches, adding crunch to salads, or enjoying as a snack.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup granulated sugar
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tbsp pickling spice (containing dill, mustard seeds, and coriander)
– 1 tsp fennel seeds
– 1/4 tsp salt
– 1/4 tsp calcium chloride (pickling salt)
Instructions:
1. Combine sugar, vinegar, water, pickling spice, fennel seeds, salt, and calcium chloride in a large bowl.
2. Add sliced cucumbers to the brine and let it sit at room temperature for 24 hours.
3. After 24 hours, transfer the pickles to a clean glass jar with a tight-fitting lid.
4. Store the pickles in the refrigerator. They will be ready to eat in 2-3 days.
Cooking Time: None (pickling process takes 24 hours)
Sweet Dill Pickles with Black Peppercorns
Elevate your snack game with these sweet and tangy pickles, infused with the warm flavor of black peppercorns. Perfect for topping sandwiches, adding crunch to salads, or enjoying as a quick pickle fix.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 tbsp (30g) pickling spice (dill, mustard seeds, coriander)
– 1 tsp (5g) black peppercorns
– Salt to taste
Instructions:
1. In a large bowl, combine sliced cucumbers and pickling spice.
2. In a saucepan, bring vinegar, water, sugar, and salt to a boil over medium-high heat.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Pack cucumber slices into clean glass jars, leaving 1/2 inch headspace.
5. Pour hot pickling liquid over cucumbers, ensuring they’re completely covered.
6. Seal jars tightly and let cool to room temperature.
7. Store in refrigerator for at least 24 hours before serving.
Cooking Time: 10 minutes
Sweet Dill Pickles with Celery Seeds
Sweet Dill Pickles with Celery Seeds Recipe
These sweet and tangy pickles are a perfect addition to any meal, and the added crunch from the celery seeds gives them an extra boost of flavor.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1 cup (250ml) water
– 1/2 cup granulated sugar
– 1/4 cup pickling salt
– 2 tbsp whole celery seeds
– 2 cloves garlic, minced
– 1 tsp mustard seeds
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for at least 30 minutes to allow the cucumbers to release their excess water.
2. Drain the cucumber mixture and rinse with fresh water. Pack the cucumbers into a clean glass jar or container, leaving about 1 inch of space at the top.
3. In a medium saucepan, combine vinegar, water, sugar, celery seeds, garlic, and mustard seeds. Bring the mixture to a boil over medium heat, stirring occasionally.
4. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
5. Seal the jar or container and let it sit at room temperature for 24 hours before refrigerating.
Cooking Time: 24 hours
Sweet Dill Pickles with Fresh Dill Sprigs
Sweet Dill Pickles with Fresh Dill Sprigs Recipe
These sweet and tangy pickles are perfect for snacking, sandwiches, or as a side dish. Fresh dill sprigs add a bright, herbaceous flavor that complements the natural sweetness of the cucumbers.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup granulated sugar
– 1 cup white vinegar
– 1/4 cup water
– 2 tbsp pickling spice (optional)
– 1/4 cup fresh dill sprigs, chopped
Instructions:
1. In a large bowl, combine cucumber slices and salt. Let it sit for 30 minutes to draw out excess moisture.
2. Rinse the cucumber slices with cold water and drain well.
3. In a medium saucepan, combine sugar, vinegar, water, and pickling spice (if using). Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
4. Pack the cucumber slices into clean glass jars, leaving about 1/2 inch headspace. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
5. Add chopped fresh dill sprigs on top of each jar. Seal the jars and store them in the refrigerator.
Cooking Time: None (pickles will be ready after 24 hours)
Sweet Dill Pickles with Maple Syrup
Sweet Dill Pickles with Maple Syrup Recipe
Discover a new twist on classic pickles by adding the richness of maple syrup to balance out the tanginess from the dill. This sweet and sour combination will elevate your pickle game!
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup water
– 1/2 cup white vinegar
– 1/4 cup granulated sugar
– 2 tbsp maple syrup
– 1 tsp dried dill weed
– 1/4 tsp salt
Instructions:
1. In a large bowl, combine the sliced cucumbers and salt. Let it sit for 30 minutes to allow the cucumbers to release excess water.
2. Drain the cucumber mixture and rinse with fresh water. Pack the cucumbers into clean glass jars, leaving about 1 inch of headspace.
3. In a separate bowl, combine the water, white vinegar, sugar, maple syrup, and dried dill weed. Stir until the sugar has dissolved.
4. Pour the brine mixture over the packed cucumbers, making sure they are completely covered.
5. Seal the jars tightly and refrigerate for at least 24 hours before serving.
Cooking Time: 24 hours (refrigeration time)
Enjoy your deliciously sweet and tangy pickles with maple syrup!
Summary
Get ready to delight your taste buds with 20 refreshing recipes featuring crispy sweet dill pickles! From classic combinations to spicy twists, these innovative recipes showcase the versatility of this beloved condiment. Try adding a kick with garlic and jalapeños, or sweeten things up with honey and mustard seeds. Whether you prefer quick and easy refrigerator pickles or more complex flavor combinations, there’s something for every pickle lover in this collection of mouthwatering recipes.
