The Ultimate Canning Recipe for Dill Pickle Slices: Perfect for Burgers and Sandwiches
Let’s make some delicious Dill Pickle Slices.
There’s something magical about crispy, tangy dill pickle slices nestled on top of a juicy burger or layered into a hearty sandwich.
Hi, I’m Jamie from Naturally Jamie, and I’m here to share my favorite canning recipe for dill pickle slices.
After countless batches and taste tests (and maybe a few pickling disasters), I’ve perfected a recipe that’s just right.
Follow along, and soon you’ll have jars of delicious dill pickle slices ready to elevate any meal!
Why Dill Pickle Slices?
Dill pickle slices are the unsung heroes of many dishes. They add that perfect crunch and tangy flavor that can make a simple sandwich spectacular. I’ve tried many variations, but this recipe stands out for its balance of flavors and the ideal texture of the pickles. They’re not too sour, not too sweet, but just right.
The Recipe: Canning Dill Pickle Slices
Ingredients:
- 5 lbs of cucumbers, sliced into 1/4-inch thick rounds
- 10 cups of water
- 1/2 cup canning salt
- 4 cups water
- 4 cups apple cider vinegar (ACV)
- 2 tablespoons mustard seeds
- 2 tablespoons dill seeds
- 1/4 cup pickling salt
- 1/4 cup sugar
- 1 tablespoon black peppercorns
Instructions:
- Slice and Soak: Start by washing your cucumbers thoroughly. Slice them into 1/4-inch thick rounds—perfect for burgers and sandwiches. In a large bowl, combine 10 cups of water with 1/2 cup of canning salt. Stir until the salt is dissolved. Add the cucumber slices, making sure they are fully submerged. Cover and refrigerate for 12 hours. This brining step helps to ensure your pickles are crisp and flavorful.
- Prepare the Brine: After 12 hours, drain and rinse the cucumber slices well. In a large pot, combine 4 cups of water, 4 cups of apple cider vinegar, mustard seeds, dill seeds, pickling salt, sugar, and peppercorns. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.
- Pack the Jars: Sterilize your canning jars and lids according to your canner’s instructions. Pack the cucumber slices tightly into the hot jars, leaving about 1/2 inch of headspace. Pour the hot brine over the cucumbers, making sure they are completely covered. Wipe the rims of the jars, apply the lids and rings, and process in a boiling water bath for 10 minutes.
- Cool and Store: Carefully remove the jars from the canner and let them cool undisturbed for 12-24 hours. Check the seals, label your jars, and store them in a cool, dark place. Your dill pickle slices will be ready to enjoy in about 2 weeks but can be stored for up to a year.
Jamie’s Pickle Journey: A Tale of Crunch and Tang
Let me tell you about the time I made dill pickles that were so salty, they could have passed for ocean water. Or the time I thought adding a bit of cinnamon would make for a fun twist—spoiler: it didn’t.
After many experiments (and a few batches fed to the chickens), I landed on this recipe.
Now, these dill pickle slices are a staple in our home, making every burger and sandwich a bit more special.
FAQ: All About Dill Pickle Slices
Q: Why soak the cucumbers in salted water for 12 hours?
A: Soaking in salted water helps to draw out excess moisture, ensuring that your pickles remain crisp and don’t become soggy during the canning process.
Q: Can I use white vinegar instead of apple cider vinegar?
A: Yes, you can substitute white vinegar for apple cider vinegar. However, ACV adds a subtle sweetness and depth of flavor that complements the dill and spices beautifully.
Q: How long do the pickles need to sit before they’re ready to eat?
A: It’s best to let the pickles sit for at least 2 weeks to allow the flavors to fully develop. Trust me, it’s worth the wait!
Q: How long will these pickles last?
A: When properly canned and stored in a cool, dark place, your dill pickle slices can last for up to a year. But in our house, they never last that long!
Q: Can I add fresh dill to the jars?
A: Absolutely! Adding a sprig of fresh dill to each jar can enhance the dill flavor even more. Just make sure it’s washed thoroughly before adding it to your jars.
So there you have it—my ultimate canning recipe for dill pickle slices. Give it a try and let me know how you like it. Happy canning!
