Dill Pickle Slices

Makes about 3 quart jars

For the brine:

8 lbs sliced cucumbers

cup pickling salt

1 tsp alum

2 gallons water

 

Place the prepared cucumbers in a clean 16-quart stockpot. Pour 2 gallons of water over the cucumbers, mix the 3/4 cup salt and the alum together, add to the pot and then mix well to dissolve the salt and alum. Cover the stockpot and soak the cucumbers for 8 hours, then drain, rinse thoroughly and proceed to make the pickles.

What I do is place a saucer over the top of the cucumbers and place a gallon bag of ice on the saucer to keep the cucumbers in the brine. As the ice melts, I empty the water from the bag and refill with ice.
  

For the pickles:

 

4 tsp pickling salt
cup sugar
1 tsp celery seed
1 tsp mustard seed
3 cups
apple cider vinegar

3 cups
water

dill sprigs, garlic cloves, grape or cherry leaves (optional), peppercorns
sliced cucumbers

Place pickling salt, vinegar and water in a large pot and heat on high. Stir until salt is dissolved.

Place a sprig of dill, garlic clove, grape or cherry leaf and 8 peppercorns in each hot, sterilized jar (you can easily sterilize the jars by running them through your dishwasher or in a pot of boiling water).

Pack the jars as tightly as you can with cucumbers, leaving 1/2 inch of head room.

When vinegar brine begins to boil, ladle hot brine over cucumbers until covered (about 1/4 inch headroom).

Wipe the rim of the jar then place lids and rings on the jars and process 5 minutes in a water bath canner (boil for 5 minutes with the whole jar submerged in the water).

Let sit 24 hours and refrigerate any whose lids have not popped in.

Continually improving. All rights reserved.
Send comments or suggestions to mimijacobs91@yahoo.com

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