Tart, briny and flavorful, home-canned dill pickle slices will enhance your sandwiches, burgers and more all year. A perfect option for using up larger cucumbers.
2Tablespoonswhole mustard seed(1 teaspoon per pint jar)
5-10fresh dill heads(1-2 heads per pint jar, may substitute 1 teaspoon dried dill seed per pint jar)
4-6garlic cloves(peeled, 1 per pint jar)
1Tablespoonblack pepper(1/2 teaspoon per pint jar)
Instructions
Wash cucumbers. Trim and discard both ends of the cucumbers, then slice into ¼ inch thick slices by hand or using a mandoline.
Prepare brine by dissolving salt in water. Pour over cucumbers, cover and let stand 8 hours. Drain.
Prepare pickling solution. Heat vinegar, salt and water to boiling in a large saucepan. Keep hot while you fill jars.
Into each hot jar, place 1 teaspoon mustard seed, 1-2 dill heads, 1 peeled garlic clove and ½ teaspoon black peppercorns. Top with sliced cucumbers, leaving ½ inch headspace. Cover cucumbers with hot pickling solution, leaving ½ inch headspace. Remove bubbles with a rubber spatula, wooden spoon handle or other non-metal utensil. Wipe jar rims with a clean, damp cloth.
Cap jars with clean lids and rings. Adjust lids to finger tight. Process in a boiling water canner 10 minutes for pints, 15 minutes for quarts at 0-1000 altitude. Adjust for higher altitudes (e.g. add 5 minutes for 1000-6000 ft.). Finish and test lids per standard water bath canning practices.
Notes
This make approximately 5 pint jars.These directions assume a knowledge of safe water bath canning practices. If you aren't already familiar, please acquaint yourself with these before making this.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.