A classic dill pickle with a slightly sweet twist. Dill pickles are the most popular pickle for a good reason they’re delicious! There’s just something perfect about them. So I was super excited to try this recipe for sweet dill pickles I found in the vintage 1950 community cookbook from The Ladies Society Congressional Church in Springfield, South Dakota. 

I loved the idea of enhancing all that salty herb flavor with a bit of sweetness, and I was not disappointed. As with most fridge pickle recipes, it’s super easy and simple, but I do recommend watching the other video I posted about how to make the perfect crispy pickle. I share all the tips and tricks I’ve learned about how to get the absolute best results in every batch, so click the button below if you’re interested : 

A couple things before we get started, the cucumbers I’m going to use have been soaked in ice water overnight. I highly recommend this step for the crispiest possible pickle, though it’s not mentioned in the recipe. Also, be sure to cut off the ends of the pickles. I go more into why in my pickle tips video if you want to know what, but this also isn’t mentioned in the recipe, and it’s super important. 

So, now that the cucumbers are all prepped, it’s time to slice. I’m making one big jar of pickles, so I decided to cut the cucumbers into spears for the first layer, packing them in to the jar neatly, but not too tightly. Once the first layer is full, tuck in sprigs of fresh dill, then add one garlic clove and a bay leaf. 

The original recipe didn’t call for bay leaves, but watch my pickle tips video if you’re curious why it’s so important. I also added whole peppercorns to mine. You don’t have to, but it’s delicious, and shows how you can easily adapt this recipe to your taste and experiment with different flavors. 

Now since my jar is super big, I’m going to add another layer of sandwich sliced pickles. And once again, as soon as it’s full, tuck in fresh dill sprigs, a garlic clove, a bay leaf, and peppercorns if you’re using them. 

All set! You’re real to get the brine prepared. This part is super easy, it’s equal parts water and vinegar, and equal parts sugar and salt. Im using coarse sea salt for my pickles, and if you’re curious why, I also cover that in detail in my pickle tips video if you’re wondering why it’s an important decision. 

Add that to a large pot, and bring to a boil. Be sure to use a pot that is safe for boiling acidic liquids. 

For my purposes, I’m doing a half recipe, and because the recipe is so simple, it’s very easy to make the exact amount you need. Boil it for about a minute, making sure all the salt and sugar is dissolved, then pour the hot brine right over your jar of cucumbers. Pour all the way to the top, then seal it up. You’re all done! 

Let the pickles cool to room temperature before you put the jar in the fridge for long-term storage. Your pickles can be ready to enjoy in as little as a few hours, but I recommend letting them sit overnight. They just get better as they marinate. 

My favorite way of appreciating them to the fullest is to whip up some fried pickles. There really is no better way to enjoy that tangy, crunchy sweetness, and these are the perfect pickle for it.