|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 0g||2%|
|Total Sugars 2g|
|Vitamin C 2mg||11%|
|*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.|
Pickle slices are a great pantry staple always to have at hand. A versatile ingredient, they can be added to burgers, sandwiches, and wraps, chopped into deviled egg filling, or included in potato salads or sauces like Remoulade. If you're a fan of the combination of sweet and salty flavors, our recipe for dill pickle slices has that in spades, plus the perfect balance of vinegar and herby dill. Enjoyed as a snack, they're simply delicious.
Although the recipe takes a little time, it's not hands-on. The brine will do the work on its own, providing the cucumber with the flavor you'd expect in pickle slices. Take advantage of your garden's overabundance of cucumber, a sale at the store or farmers' market, or just make this recipe to have pickles at hand all year round. When canned appropriately, the slices can keep in your pantry for many months—if you don't eat them first! Choose smaller cucumbers that are thin skinned, and always go for organic produce, as it is less likely to have a waxed exterior. Kirby, English, and of course the pickling cucumber variety are the best choices.
Before you start, be sure to have appropriate canning jars and tongs to safely remove the finished jars from the hot bath. Also, use pickling salt or kosher salt, because regular table salt is filled with anti-caking agents and additives and won't yield the same results, making your brine cloudy and giving the cucumber a funny color.
4 pounds pickling cucumbers
13 cups water; divided
5 tablespoons pickling salt, or kosher; divided
3 cups apple cider vinegar
2 tablespoons granulated sugar
6 teaspoons dill seeds; divided
3 teaspoons yellow mustard seeds; divided
6 medium bay leaves; divided
18 to 24 black peppercorns; divided
1 teaspoon garlic, chopped; divided
Gather the ingredients.
Chop off the ends of the cucumbers and slice them in 1/4-inch rounds.
Place the cucumber slices in a large nonreactive bowl or pot and cover them with 10 cups of water. Add 3 tablespoons of the salt and stir until it is dissolved. Cover the bowl with plastic wrap or a lid and refrigerate for 12 hours.
Drain the cucumber slices.
Prepare the jars for canning. Fill a boiling water canner half-full with water; add jars and bring to a boil.
Cover and reduce heat to low to keep jars hot.
In a nonreactive stainless steel or enamel-lined pot, combine the vinegar and the remaining 3 cups of water. Stir in the sugar and remaining 2 tablespoons of salt until all is well dissolved. Bring to a boil.
Carefully remove the hot jars and divide the dill seeds, mustard seeds, bay leaves, peppercorns, and chopped garlic equally into each of the six 1-pint jars. Pack with the cucumber slices.
Add the hot vinegar mixture into each jar, leaving at least 1/2-inch of headspace. Wipe 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.
Add more water to the pot and bring to a slow boil. Place the jars on a rack and lower them carefully into the hot water. If necessary, add more boiling or 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.
Carefully remove the jars to a rack to cool completely. Allow them to rest for a full 24 hours undisturbed on your kitchen counter.
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 seal should look and feel concave to the touch.
Enjoy in your favorite recipes!
How to Store
For the best flavor, store the finished pickles in a cool dark place for a few weeks before using them. After opening, refrigerate the pickles and consume them within 2 months.