Leona's Sweet Dill
Yield
4 servingsPrep
10 minCook
0 minReady
5 daysLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
pickles, dill
drained and sliced |
*
|
| 4 | cups |
sugar
|
|
| 1 ½ | teaspoons |
celery seeds
|
|
| 1 ½ | teaspoons |
mustard seeds
|
|
| 3 | cloves |
garlic
chopped |
|
| 1 | large |
onions
chopped |
|
| 3 | tablespoons |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
pickles, dill
drained and sliced |
*
|
| 946 | ml |
sugar
|
|
| 7.5 | ml |
celery seeds
|
|
| 7.5 | ml |
mustard seeds
|
|
| 3 | cloves |
garlic
chopped |
|
| 1 | large |
onions
chopped |
|
| 45 | ml |
vinegar
|
|
Directions
Tie celery seed and mustard seed in a cheesecloth bag.
Place all ingredients i n large bowl plus cucumbers; stir well.
Let stand on counter until juice has drawn, stirring frequently.
When sugar is dissolved repack in jar - leave spices in for at least 5 days.
Chill before using.
Should be ready after 5 days, improved with age.
