:max_bytes(150000):strip_icc()/dill-pickles-hamburger-slices-3059164-hero-01-b950c3f4574d4f74b6102f44b2785387.jpg)
The Spruce / Julia Hartbeck
Nutritional Guidelines (per serving) | |
---|---|
23 | Calories |
0g | Fat |
4g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings: 24 | |
Amount per serving | |
Calories | 23 |
% Daily Value* | |
Total Fat 0g | 0% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 1465mg | 64% |
Total Carbohydrate 4g | 2% |
Dietary Fiber 0g | 2% |
Protein 1g | |
Calcium 25mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
These easy dill pickle slices are perfect for burgers and sandwiches. Or chop the pickles and add them to deviled eggs, potato salad, or Remoulade sauce.
The pickles also make fabulous gifts for family, friends, and neighbors.
Once you've completed this recipe, try pickling red onion, or homemade bread and butter pickles.
Ingredients
- 4 pounds pickling cucumbers
- 5 tablespoons pickling salt (canning salt, divided)
- 2 1/2 quarts water
- 3 cups apple cider vinegar
- 3 cups water
- 2 tablespoons granulated sugar
- 6 teaspoons dill seeds
- 3 teaspoons yellow mustard seeds
- 6 medium bay leaves
- 18 to 24 black peppercorns
- 1 teaspoon garlic (chopped)
Steps to Make It
-
Gather the ingredients.
The Spruce / Julia Hartbeck
-
Slice ends off cucumbers then slice in 1/4-inch rounds.
The Spruce / Julia Hartbeck
-
Put the cucumber slices in a large nonreactive bowl or pot and cover with the 2 1/2 quarts of water. Add 3 tablespoons salt and stir until salt is dissolved. Cover the bowl with plastic wrap or a lid and refrigerate for 12 hours.
The Spruce / Julia Hartbeck
-
Drain cucumber slices.
The Spruce / Julia Hartbeck
-
Prepare jars for canning and boiling water processing. Fill a boiling water canner half-full with water; add jars and bring to a boil.
The Spruce / Julia Hartbeck
-
Cover and reduce heat to low to keep jars hot.
The Spruce / Julia Hartbeck
-
In a nonreactive stainless steel or enamel-lined pot, combine the 3 cups vinegar and 3 cups water. Stir in 2 tablespoons sugar and 2 tablespoons of salt until dissolved. Bring to a boil.
The Spruce / Julia Hartbeck
-
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.
The Spruce / Julia Hartbeck
-
Add hot vinegar mixture to each jar, leaving 1/2-inch of headspace. 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.
The Spruce / Julia Hartbeck
-
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. Bring the water to a boil. Cover and boil gently for 10 minutes.
The Spruce / Julia Hartbeck
-
Remove the jars to a rack to cool completely.
The Spruce / Julia Hartbeck
-
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.
The Spruce / Julia Hartbeck
Tip
- Store finished pickles in a cool dark place for a few weeks before using for maximum flavor. After opening, refrigerate the pickles for up to 2 months.