Sandwich/Burger Dills

Name: Sandwich/Burger Dills
Ingredients: 5 lbs cucumbers, sliced; 6 tablespoons pickling salt, divided; 2 quarts water; 3 cups water; 12 garlic cloves, coarsely chopped; 1 12 teaspoons red pepper flakes; 24 black peppercorns; 6 fresh dill, heads (or use a few sprigs of fresh dill in each jar instead); 2 34 cups cider vinegar

9 ingredients

11 steps

Ingredients

5 lbs cucumbers, sliced
6 tablespoons pickling salt, divided
2 quarts water
3 cups water
12 garlic cloves, coarsely chopped
1 12 teaspoons red pepper flakes
24 black peppercorns
6 fresh dill, heads (or use a few sprigs of fresh dill in each jar instead)
2 34 cups cider vinegar

Directions

1

Put cucumber slices in a bowl.
2

Dissolve 3 tablespoons of salt in 2 quarts of water, and pour the brine over the cucumbers.
3

Let them stand for 12 hours.
4

Drain the cucumbers.
5

Divide the garlic, pepper flakes and peppercorns evenly among 6 clean, sterilized pint jars.
6

Loosely pack the cucumber slices and dill into each jar.
7

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.
8

Pour the hot liquid over the cucumber slices, leaving 1/2 inch headspace.
9

Close the jars with sterilized, hot two-piece caps.
10

Process pint jars in a boiling-water bath for 10 minutes.
11

Store the cooled jars in a cool, dry, dark place for at least one month before eating.