Refrigerator Dill Pickle Chips
2 pounds small Cucumbers, sliced into rounds
3 Tablespoons Coarse Salt
Place the sliced cukes into a bowl and sprinkle with the salt. mix carefully and place in the refrigerator for an hour or two. Then rinse well and let drip dry. Meanwhile, bring to a boil
3 cups Water
2 cups Distilled Vinegar
1 Tablespoon Dill Seed
4 cloves Garlic, slivered
Once this mixture has come to a full boil, reduce heat and let simmer about for 4 minutes. Then remove from heat and allow to cool for 15 minutes.
In a half-gallon canning jar or suitable bowl, add the
cucumber slices and
2 bunches chopped Dill Weed and
a few Jalapeno slices, if desired
Pour the prepared, cooled brine over the cucumber mixture, cover and place in the refrigerator for one week, at which point you can feast on them! They will keep in the fridge for three additional weeks, if they last that long!
Because I have so many cucumbers, I’ve also made a batch of my old stand-by Hot Dill pickles. They take a bit more time to get to the end result, but they are not difficult to can.
Laura’s Hot Dill Pickles
Fill your canner with enough water to process your quart-size jars, and get it going to a full-rolling boil. Then begin your pickling.
In a large pot, prepare the following brine...
1 quart Vinegar to 3 quarts Water and ½ cup Canning Salt
Bring the brine to a good hot rolling boil, keeping the mixture covered. Continue this hard boil throughout the whole process, even as you ladle into jars.
Pack each of 8 quart canning jars with each of the following...
2 Tablespoons fresh Dill
3-4 cloves peeled, slivered Garlic
¼ teaspoon Mustard Seed
pinch of Alum (the approximate size of two peas)
2 or 3 ¼” rings of hot pepper slices
And enough sliced Cucumbers to pack jar full, leaving at least a good ½” headspace.
Ladle in your brine, wipe off jar mouth and seal with tops and rings. Process for 15 minutes in a boiling water bath. Let cure for at least a month or two before you open the jars.