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!