Sweet and Spicy Dill Pickles

Sisters Unscripted
Aug 11
1 min read

Updated: Sep 30

Lisa-

This dill pickle recipe was my Grandma’s. Growing up it was always my favourite pickle flavour. Lightly sweet with a little bit of spice. Kind of like her.

Pictured here are yellow beans, but you can use this brine for other vegetables as well, like cucumbers, carrots, etc.. I am honoured to pass on her beloved recipe and hope these Sweet and Spicy Dill Pickles will become a favourite in your family as well!

Jars of pickled yellow beans with dill on a striped towel in a kitchen setting. Silver lids reflect light, creating a fresh, homemade vibe.

Searing the Beef

If they haven’t sealed once they are cool, you can put them in the fridge and they will still last months. The sealed jars can be stored in a cool, dry place for several years.

Notes

Preheat the oven to 250 Fahrenheit.

Wash and dry wide mouth 1 litre canning jars and lids.

Place a sprig of dill and a sprinkle of red pepper flakes in the bottom of each jar.

Next, stuff the jars with your vegetables. Be sure they are quite snug in the jar so they can’t move around much. Also, ensure that the vegetables are just below the neck of the jar.

In a large pot, add water, sugar, vinegar, and pickling salt. Bring to a boil, stirring, to ensure the sugar doesn’t burn.

Once water comes to a boil, remove from heat and pour over vegetables. Make sure the veggies are fully covered.

Wipe the rim of each jar to dry off any moisture. Place the sealing lid on the jar, then place the metal ring over top and tighten slightly. Not too tight.

Place each jar in the oven. Bake for ½ hour or until the vegetables become a more vibrant colour.

Carefully take the jars out of the oven and set them somewhere out of the way (they need to sit until they're all sealed). Do not touch the top of the lid or the seal will be spoiled. Once you hear a "pop" sound, the jar has sealed. Some jars may take longer than others. So just be patient (some take only minutes and some will pop an hour or so later).