Monday, June 4, 2012
How to Can-Up Homemade Dill Pickle Chips
Hamburgers, hot dogs and sandwiches. You name it and you can put a dill pickle on it to give whatever you’re eating a little extra zing!
By reading this article, you’ll learn how to make enough of your own dill pickle chips to last you through the summer months and longer (you can adjust to your need).
Click here if you need a Canning Kit
Here’s the recipe:
16 pounds of pickling cucumbers cut into ¼ inch slices
2 quarts of water
2 quarts of white distilled vinegar
6 Tablespoons of a pickling spice mixture
1 and ½ cups of granulated sugar (You can use half Splenda if you choose)
6 large sprigs of fresh dill weed
1 cup of pickling salt
1 Cup of regular salt (do not use Iodized salt)
1 teaspoon of minced garlic per each quart Mason jar
1/8 teaspoon of a pickling crisp product to each Mason jar
Wash and slice all cucumbers and place them in a large container and cover with 1 cup of regular salt, water and ice. I use a wavy cutting tool to help make the chips look nicer than just a flat cut.
Let this stand for one hour. When you are ready to use them, drain, rinse and repeat.
Combine all other ingredients except dill weed, pickling spices and pickling crisp to a large pot. Wrap pickling spices into a piece of cheesecloth and tie off.
Place this sack of spices into the liquid, pickling salt and sugar and stir until dissolved. Bring to a boil for 3 minutes and then turn down to a simmer for 10 minutes.
Stuff slices into hot mason jars and place a teaspoon of garlic, pickling crisp and one sprig of dill weed into each jar prior to filling with liquid.
Pour hot liquid mixture into jars, leaving 1” of head space. Make sure you remove any air bubbles from the jars.
Wipe rim of jars off to remove any residual material and place lids and bands onto jars.
Tighten to just hand tight and place into a “hot water bath” canner. Bring to a rapid boil and set timer for 15 minutes.
Remove hot jars from the canner and set them on a flat surface with two thicknesses of towels on the counter. This will help prevent the jars from cracking.
Cool for 12 – 24 hours making sure you check that each jar sealed properly. Twist off bands and store in your pantry.
This recipe makes approximately 6 quarts of dill pickle chips. Wait at least 4 weeks before consuming.