The entire basis for this is the garlic dill pickle recipe from the Dinosaur Bar-B-Que: An American Roadhouse cookbook. The brine is the same, as is the distribution of pickles. What happened was that I bought 4 lbs. of cucumbers at the market this weekend and didn’t know what to do with the remainder that didn’t fit in the container.
I didn’t want more garlic dill. That would be boring. So, why not bust out some extra sugar. I had the brine going anyhow, so I scooped out about 2 or 3 cups of it into a saucepan and kept it boiling.
My container was a 1-quart Gladware wrapped in plastic. It did the trick.
Sweet Dill Pickles
Adapted from Dinosaur Bar-B-Que: An American Roadhouse
- 1 lb. pickling cucumbers, sliced into 1/2-inch rounds
- 1/3 cup chopped fresh dill
- 2 cups white vinegar
- 1 cup water
- 2 tbsp. pickling/canning salt
- 1 cup sugar
- 1 tbsp. mustard seeds
- 1 tbsp. dill seed
- 1 tbsp. coriander seed
Wash your container in hot, sudsy water and let air dry.
Add cucumbers and dill to your container.
Combine the vinegar and water in a stockpot or large saucepan and bring to a boil. Add the remaining ingredients to the pot and boil 2 to 3 minutes. Remove from heat.
Carefully ladle the brine into the container until the cucumbers are submerged. Let stand until it reaches room temperature, then close and seal.
Refrigerate at least one week.