There’s nothing like having crisp Dilly Pickle Chips canned, that is a sour pickle chip with dill and garlic taste. Summer is pickle making time, canning pickles into chips making them perfect for sandwiches. These pickles can be enjoyed all year around just stored in dark cool place. The Dilly Pickle Chips is fairly simple task to do, just takes some time to salt brine the cucumber slices overnight. Making the pickling brine only needs a few ingredients, water, vinegar, salt and sugar. Then it’s easy to custom design flavors to infuse into pickles, choosing aromatics to place in each canning jar.
How to achieve crisp pickle chips:
First important step is to wash and scrub each cucumber with cold potable water, trimming the ends where blossoms where attached.
Second important step is to soak the sliced cucumbers in salt brine overnight in the refrigerator.
Third key step is to put Pickle Crisp crystals into the bottom of each jar before filling with aromatics and sliced cucumbers. Pickle Crisp is calcium chloride which helps keep pickles firm.
The Salting Brine:
The first step is to process the cucumbers properly. Washing and scrubbing each cucumber to remove any debris off each cucumber. Then trimming both ends of cucumber with knife. Trim blossom tips off, including disfigured tips of cucumber. The goal is to have nice slices about the same size.
Next using mandolin set to cut about 1/4″ thick cuts by adjusting size. Using safety glove while you slice each cucumber over large stock pot. Do not try to slice cucumbers without safety glove, because if cucumber slips your fingers or hand can get seriously cut. Mandolin is extremely sharp needs to be used with great caution.
After all the slicing is done make a salt water brine to pour over cucumber slices. The formula is for every quart of water use 1 tablespoon of canning salt. Stirring water and canning salt well until all salt is dissolved. Put enough salt water bine to cover all sliced cucumbers. Place lid on the brine cucumbers and refrigerate overnight. Next morning drain all brine off cucumbers in colander. Set aside while preparing pickling brine and aromatics.
The second process is making the simple picking brine. Place equal parts of water and vinegar into stainless steel stockpot. Adding equal amounts of salt and sugar determined by amount of water and vinegar for the brine. For every cup of water and vinegar use 2 teaspoon of salt and 2 teaspoons of sugar. Bring the brine mixture to boil and stir until all salt and sugar is dissolved. Reduce heat to just below boil to hold brine, while remaining canning tasks to be completed.
Setting up Dill Pickle Chip Canning station:
Third process is getting all canning components ready for canning process. Cleaning all jars, lids and rings, then boiling them in water for 10 to 15 minutes to sterilize them. Placing the sterilized jars, lids and rings on clean dish towel to drain.
Gather all the aromatics together, dill seed, minced garlic, mustard seed, black peppercorns, bay leaf, pickle crisp, and optional chili pepper flakes. Suggestion using in each pint jar, 1/8 tsp pickle crisp, 1/4 tsp of black peppercorns, 1 teaspoon dill seed, 1 teaspoon mustard seed, 1 teaspoon minced garlic, 1 bay leaf and 1/2+ teaspoon pepper flakes optional. Filling each canning jar with aromatics of your choice.
Filling the jars:
- Fill each jar with pickle crips. Note 1/8 tsp for pint jar and 1/4 tsp for quart jar
- Place desired amounts of aromatics into each jar like garlic, black peppercorns, dill seed, mustard seed, bay leaf, chili flakes.
- Next fill each of the jars with drained cucumber slices leaving good 1/2 space from top of the canning jar. Use a tamper to push cucumber slices down as much as possible.
- Using canning funnel on the jar pour carefully hot pickling brine over cucumber slices until completely covered. Leave at least 1/2 inch space from top of the canning jar. Using tamper press down to remove any air bubbles and make sure cucumber slices are under pickling brine.
- Wipe each rim for the canning jar with dampened paper towel dipped into vinegar. This cleans any particles off rim of jar. It’s very important step to achieve good canning seal.
- Place lid and screw rings onto each filled jar, turning the rings just snug not extremely tight.
- Place the filled pickle jars back into boiling water with special canning tongs. To start hot water canning procedure.
- Boil the filled pickle jars for 10 minutes for pints, 15 minutes for quarts.
- Remove the canned pickle jars from the boiling water and place on cooling racks.
- If you have more jars to process follow same steps for second and possibly third round of hot water canning.