Amish Sweet Dill Pickles

This is a favorite at our house!  We always make them with cucumbers but note that they can also be made with zucchini.  I always chunk up the cucumbers so larger ones can be used and seeded.

Amish Sweet Dill Pickles

Bring to a boil: 3 Cups sugar, 2 Tablespoons salt, 2 Cups pure apple cider vinegar, 2 Cups water.

Place in each pint jar (about 4 pint jars): sliced cucumbers or zucchini,

1 whole garlic clove, 1 dill sprig (1 teaspoon of dill weed is about the same as 4 dill sprigs)

Pour liquid into jars. Seal. Process about 15 minutes in steam canner.

Allow the pickles to cure for a month before eating!