Dill Pickle Chips

Products Used

Ingredients

Prepare water bath canner, 5 pint jars and lids.
Combine pickling spices in a piece of cheesecloth or spice bag.
In a large steel saucepan, combine water, white vinegar, sugar, pickling salt and the bag of pickling spices. Bring pickling liquid to a boil, stirring occasionally, until sugar and salt dissolve. Reduce heat and simmer for 10 minutes; remove pickling spices and set pickling liquid aside.
Place 1 bay leaf, 1/2 teaspoon mustard seeds, 1 garlic clove and 1 head of dill into each clean jar. Pack cucumber slices into hot jars to within 1/2-inch of top of jar.
Ladle pickling liquid into jar to completely cover cucumbers. Make sure to leave 1/2-inch headspace. Wipe rims, center lid on jar and screw band down until just fingertip-tight.
Place jars in canner, making sure they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid, wait 5 minutes and then remove jars. Cool on the counter to room temperature and then store for up to 1 year in a dark, cool spot.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Kelley Epstein @Mountain Mama Cooks.

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