Sandwich/Burger Dills
Ready In: 40 mins
Yields: 6 pints
Ingredients
- 5 lbs cucumbers, sliced
- 6 tablespoons pickling salt, divided
- 2 quarts water
- 3 cups water
- 12 garlic cloves, coarsely chopped
- 1 1⁄2 teaspoons red pepper flakes
- 24 black peppercorns
- 6 fresh dill, heads (or use a few sprigs of fresh dill in each jar instead)
- 2 3⁄4 cups cider vinegar
Directions
- Put cucumber slices in a bowl. Dissolve 3 tablespoons of salt in 2 quarts of water, and pour the brine over the cucumbers. Let them stand for 12 hours.
- Drain the cucumbers. Divide the garlic, pepper flakes and peppercorns evenly among 6 clean, sterilized pint jars. Loosely pack the cucumber slices and dill into each jar.
- In a nonreactive saucepan, bring to a boil the vinegar, the 3 cups water, and the remaining 3 tablespoons of salt, stirring to dissolve the salt. Pour the hot liquid over the cucumber slices, leaving 1/2 inch headspace. Close the jars with sterilized, hot two-piece caps.
- Process pint jars in a boiling-water bath for 10 minutes.
- Store the cooled jars in a cool, dry, dark place for at least one month before eating.
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