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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.
The recipe is found at myfrugaladventures.com. These are really crunchy and delicious!
Bring to a boil 3-1/2 cups water and 1-1/4 cups vinegar. I used cider vinegar. Add 1 Tbsp. canning salt. Remove from heat and let cool.
Slice cucumbers into your preferred shape: spears, chips, or leave whole. They aren’t pictured, but I have used lemon cucumbers as well. The type of cucumber does not seem to matter. They’re all good! Make sure the entire cucumber will fit beneath the liquid. Pack sterile jars with cucumbers. Add garlic cloves, dried red peppers, and fresh dill to each jar.
Pour cooled vinegar mixture over the cucumbers in each jar. Makes a couple quarts (I use 2 pint jars and 1 quart jar). Screw on lids, use any type. Place into refrigerator. Shake the jars around a bit occasionally. Good to eat 24 hours later, best to eat after three days, should last a few weeks if they are kept refrigerated.
We were eating these quickly and we had so many cucumbers that I left the brine in the jar and filled the jar with cukes again. It worked fine. I wouldn’t do that more than once, because you would probably want more vinegar and salt, so you may as well start at the beginning.
This is from Better Homes and Gardens’ Home Canning and Freezing (1973 Meredith Corp).
Note: I quadrupled the batch in order to make 6 quarts. I used my canner to do the boiling water bath. Start the 20 minute processing time when I put the jars into boiling water. Don’t wait for it to re-boil. I put the cover on my canner, but left the stopcock open so it’s not pressurized. Removed the jars immediately at the end of 20 minutes processing.
Foods Passion 