There is a satellite location for a local farm, just down the road from us, that runs a market in season in Shenandoah Junction, WV. I often get deals on produce considered “seconds” – maybe a bit ugly, but it preserves just fine, for a bargain. I stopped in today and they had the end-of-season pickling cucumbers, so I picked up a big bag…for $2. Which meant I signed myself up to can today. They were in perfect canning ripeness, but wait a day…and off to the compost bin.
Now then….I like dill pickles, but I don’t like fresh dill. I find it too strong and bitter. It’s also an aphid hell when one grows it. So instead, I use dried dill weed, which is far more pleasant. It’s also more affordable if bought in bulk. If you like dill, use it! Add mustard seed if you wish. That is the thing about pickling – what truly matters is the acid (vinegar), sugar (if needed), and salt. What seasoning do you use? That is up to you! Red pepper flakes, whole black peppercorns, pickling dry blends, and such? Use those if you like them.
Sliced Dill Pickles
Ingredients:
- 4-ish pounds of pickling cucumbers
- 4 cups apple cider vinegar (5% acidity)
- 4 cups water*
- ¾ cup granulated sugar
- ½ cup pickling salt
- 6 dried bay leaves
- 6 tsp granulated garlic
- 6 tsp dried dill weed
Directions:
Trim the ends off the cucumbers and thinly slice. If any of the cucumbers are big, slice them in half first.
Place 6 pint canning jars in a water bath canner. Fill with cold water to just over the jars. If you have hard water, add a giant glug of white vinegar to the water.
Place the lids and rings in a small saucepan, cover with cold water. Add vinegar as well if your water is hard.
Place the canning kettle on the stove, bring it to a boil, and simmer the lids.
Meanwhile, in a large saucepot, add the vinegar, water, sugar, salt, and garlic. Bring to a boil, simmer for 15 minutes covered.
Pull out the jars, draining the water back into the kettle. Place them on a clean kitchen towel.
Add to each jar one bay leaf and one teaspoon dill weed.
Pack in the cucumbers, tamping down gently to pack more in.
Pour the pickling brine over until the jar is mostly full. Use a sterilized air bubble remover, and run it around the jar. Add more brine as needed to bring up to a ½ inch headspace.
Wet a new paper towel, run it around the rim.
Place a lid on the ring, tighten it to fingertip tight.
Place the jars back into the canning kettle. Bring the canning kettle to a boil, and can for 15 minutes. Turn off the burner, take the lid off, and let it sit for 5 minutes.
Remove and let cool on a clean and dry kitchen towel. Test for lids to be sealed (lid doesn’t pop up/flex when touched).
Remove rings, wash, and air-dry them. Mark lids with date canned, store in a cool and dark area for up to a year. For the best taste, refrigerate before serving.
*I use bottled water for canning liquids. We have extremely hard water. It can affect taste, texture, and color.
Makes 6 pint jars.
~Sarah
