Homemade Dill Pickle Slices Recipe

1. Slice ends off cucumbers then slice in 1/4-inch rounds.
2. Put the cucumber slices in a large nonreactive bowl or pot* and cover with the 2 1/2 quarts of water.
3. Add 3 tablespoons salt and stir until salt is dissolved. Cover and let stand for 12 hours.
4. Drain cucumber slices.
5. Prepare jars. Fill a boiling water canner half-full with water; add jars and bring to a boil.
6. Cover and reduce heat to low to keep jars hot.

1. In a nonreactive stainless steel or enamel-lined pot, combine the 3 cups vinegar and 3 cups water.
2. Stir in 2 tablespoons sugar and 2 tablespoons of salt until dissolved. Bring to a boil.
3. Into each of six 1-pint jars, add 1 teaspoon dill seeds, 1/2 teaspoon mustard seeds, 1 bay leaf, 3 or 4 peppercorns, and about 1 teaspoon of chopped garlic. Pack with cucumbers.
4. Add hot vinegar mixture to each jar, leaving 1/2-inch of headspace.
5. Wipe and spills off of the rims and threads of the jars with a damp paper towel. Fit with the lids and screw on jar rings tightly.
6. Put the jars in a rack and lower them carefully into the hot water. If necessary, add more boiling of near-boiling water so the water level is at least 1 to 2 inches above the jars.
7. Bring the water to a boil. Cover and boil gently for 10 minutes.
8. Remove the jars to a rack to cool completely. 
9. About 24 hours later, check all of the jars for proper sealing. If you have a jar that didn't seal properly, refrigerate it and use it right away.
10. Store in a cool dark place for a few weeks before using. After opening, refrigerate the pickles for up to 2 months.

*Use an enamel-lined or stainless steel pot or a stainless steel, glass, or ceramic bowl.

See Also Preparing Jars for Canning and Boiling Water Processing

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