Dill Pickle Slices
User Reviews
5
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Prep Time
1 hr
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Cook Time
20 mins
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Additional Time
8 hrs
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Course
Condiments
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Cuisine
American
Dill Pickle Slices
Description
This recipe involves trimming fresh cucumbers and slicing them into quarter-inch thick slices. The slices are submerged in a saltwater brine for eight hours to draw out moisture and begin flavor infusion. After draining, a hot pickling solution made from vinegar, salt, and water is prepared. Each clean jar is filled with pickling spices including mustard seed, fresh dill heads (or dried dill seed), peeled garlic cloves, and black peppercorns before adding the drained cucumber slices.
The jars are topped with the hot pickling solution, ensuring proper headspace to allow for safe sealing. Air bubbles are removed before sealing the jars with lids and processing them in a boiling water canner for 10 minutes for pint jars (adjusted for altitude). This method preserves the cucumbers safely and produces classic dill pickles with a satisfying tang, aromatic dill, and garlic flavor.
The recipe yields approximately five pint jars and assumes familiarity with water bath canning techniques necessary for safe preservation. Proper sanitation and processing ensure shelf stability and crisp texture in the finished pickles.
Ingredients
- 4 pounds cucumber
Brine:
- 1 gallon water
- 6 Tablespoons canning and pickling salt
Pickling solution:
- 1 quart vinegar 5% acetic acid
- 1/4 cup canning and pickling salt
- 1 quart water
For the jars:
- 2 Tablespoons mustard seed 1 teaspoon per pint jar, whole
- 5-10 dill 1-2 heads per pint jar, may substitute 1 teaspoon dried dill seed per pint jar, fresh heads
- 4-6 garlic peeled, 1 per pint jar, cloves
- 1 Tablespoon black peppercorns (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 recipe yields about five pint jars of dill pickle slices.
- It requires knowledge of safe water bath canning practices to ensure proper preservation and food safety.
- Ensure jars have a ½ inch headspace when filled to allow safe processing and sealing.
User Reviews
Overall Rating
5
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