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My cucumbers are humongously fat so I thought it would be nice to make these dill chips layered carefully into pint jars (makes 6 pints). They are pretty. The recipe is based upon one found at CookingBride.com. She says it will take about 3 weeks before they’re ready to eat. Maybe I can wait. Maybe.

• TO BEGIN
• 2 Tbsp. canning salt
• 3 cups water
• 4 lbs. cucumbers, sliced into 1/4″ slices, crosswise

In a very large non-corrosive bowl, mix together salt and water until salt has dissolved. I used my 32-cup Tupperware bowl. Add the cucumbers and stir around gently with your hands until all has been coated with salt water. Let stand 2-3 hours.

Drain cucumbers and rinse with fresh, cold water. I rinsed my big bowl, added cold water and put the cucumbers into it for a few minutes, then drained it again. Let stand until called for.

• TO CONTINUE
• 2 cups cider vinegar
• 1 cup white vinegar
• 3 cups water
• 2 Tbsp. sugar
• 2 Tbsp. canning salt
• 6 tsp. dill seed
• 6 tsp. minced garlic
• 6 tsp. DRIED minced onion
• 2 tsp. dried chili flakes

In a large saucepan add vinegars, water, sugar, and salt. Bring to a boil. In the meantime, add 1tsp. dill seed, 1 tsp. minced garlic, 1 tsp. dried minced onion, and a pinch of dried chili flakes to each of 6 sterile pint jars.

Ladle a bit of hot brine into each jar. Start layering the cucumber slices into the jars, adding brine once in awhile so the slices do not stick together. Once all the cucumbers are used up, distribute the remaining brine. Run a knife around gently and tap the jars so as to get the bubbles out and use up as much brine as possible. Make sure to leave 1/2″ head space at the top of the jars. Screw hot lids onto the jars. I shook the jars around to get the spices distributed.

Place the jars in a boiling water bath for about 20 minutes of processing.

20 August 2019 update: This turned out to be a favorite over the winter. It’s really, really tasty. We used on burgers and sandwiches.