Edit: Here’s the recipe. I couldn’t find a recipe that didn’t use already-made dill pickles, so I combined several recipes instead. I used the National Center for Home Food Preservation’s vinegar solution ratios for sweet pickles to make sure the pH was safe. Then I used a combo of spices from a sweet dill recipe and a sweet horseradish recipe.

My dill plants didn’t do well this year, so I used dried. It’s important to note, I’ve never made this recipe before and since I just canned yesterday I don’t know yet whether it’s good.

Makes 4-5 pint jars

• 4 lbs cucumbers
• 1.5 cups apple cider vinegar
• 1 cup white vinegar
• 3.25 cups granulated sugar
• 0.25 cup canning salt
• In each clean, sterilized jar add:
• 0.75 tsp mustard seed
• 1 Tbsp dill weed
• 1.5 tsp prepared horseradish Cut off a little of the blossom end. Slice and put in hot vinegar solution. When cucumbers are heated through, pack in jars. Add vinegar solution, leaving a 1/2” headspace. Water bath can for 10 minutes.