Oh so Good Sweet Dill Pickles

from Bon Apetit and tweaked a bit. The pickles are dill but with a sweet taste. You can make these one week ahead of time, and they should keep for 2-3 weeks, but I bet you eat them before that! These are great for summer relish trays by the BBQ.

• Ready In: 25 mins
• Serves: 14

Ingredients

• 1  small onion
• 2  lbs cucumbers
• 1  bunch dill
• 1  tablespoon mustard seeds
• 2  tablespoons  whole  white peppercorns
• 1 1⁄2 cups apple cider vinegar
• 1  cup water
• 1  cup sugar
• 3  tablespoons coarse sea salt
• 2  teaspoons  dill seeds

Directions

1. Wash and scrub cucumbers, cut into 1/4" rounds.
2. Thinly slice onion and put half in each 1 quart wide mouth jar.
3. Chop fresh dill and add on top of onion in each jar.
4. Use a plastic bag and crush mustard seeds and peppercorns.
5. Place crushed spices in a saucepan.
6. Add vinegar, water, sugar, salt and dill seeds.
7. Boil over medium heat, stirring until sugar dissolves.
8. Put one half cucumbers in each jar.
9. Ladle vinegar mixture over cukes.
10. Leave jars uncovered to cool.
11. Chill in refrigerator for 24 hours.
12. After 24 hours, cover pickle jars with lids.
13. Keep refrigerated.