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.
Pickling Brine:
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.
| Servings | Prep Time |
| 18 Pints | 2 Hours |
| Cook Time | Passive Time |
| 15 Minutes | 24 Hours |
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How to do canning super crispy dilly pickle chips with just the right sour dill and garlic taste, that’s perfect for sandwiches, or just snacking.
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- 10 Quarts Cucumbers Sliced 1/4 inch thick
- 4 Quarts water
- 5 1/3 Tablespoons canning salt
- 7 1/2 Cups white vinegar
- 7 1/2 Cups water
- 5 Tablespoons canning salt
- 5 Tablespoons sugar
- 6 Tablespoons dill seed 1 tsp into each pint jar
- 3 Tablespoons yellow mustard seed 1/2 tsp into each pint jar
- 18 Small bay leaf 1 small leaf Into each pint jar
- 5 Teaspoon black peppercorns 1/4 tsp into each pint jar
- 3 Tablespoons Minced garlic 1/2 tsp into each pint jar
- 4 1/2 Teaspoon Pickle Crisp 1/8 tsp into each pint jar
- 3 Teaspoon hot chili pepper flakes Optional: 1/2 tsp into each pint jar
- Wash each cucumber under cold water scrub each one to remove debris. Next trim both ends of cucumber.
- Using mandolin set at 1/4 inch thick depth slice cucumbers with protective glove on you hand. To prevent hand accadenlty cutting your hand if cucumber slips.
- Place mandolin over large stockpot so catches cucumber slices as they fall from mandolin.
- Prepare salt brine solution of water and canning salt mixture, stirring until all salt is dissolved.
- Pour the salt brine mixture over sliced cucumbers in stainless steel stockpot or non reactive container. Use enough salt brine to completely cover cucumbers. Place lid over cucumbers being brined. Refrigerate over night.
- The next day make pickling brine using water, white vinegar, sugar and pickling salt in stainless steel stock pot. Bring to full boil stirring well until all the sugar and pickling salt is dissolved. Reduce heat and keep just below boiling, while prepare all other canning tasks.
- Wash each jar in soapy water, rinse and place in extra large stockpot or canner. Wash the lids and rings for jars and place in stockpot. Cover jars and lids with hot water and bring water to boil with all canning jars, lids and rings. Boil for good 15 minutes if possible to sterilize them.
- Remove canning jars with special canning tongs and place on wire rack. Remove lids and rings and place on a clean towel.
- Put 1/8th teaspoon of Pickle Crisp in each Pint Jar or 1/4 teaspoon of Pickle Crisp in quart jar.
- Put 1/2 teaspoon of minced garlic in each Pint Jar or 1 teaspoon of minced garlic in quart jar.
- Put 1/2 teaspoon of mustard seed in each Pint Jar or 1 teaspoon of mustard seed in quart jar.
- Put 1 teaspoon of dill seed in each Pint Jar or 2 teaspoon of dill seed in quart jar.
- Put 1/8 teaspoon of black peppercorns in each Pint Jar or 1/4 teaspoon of black peppercorns in quart jar.
- Put 1 small bay leaf in each Pint Jar or 1 large bay leaf in quart jar.
- Optional put 1/2 teaspoon of hot chili pepper flakes in pint jar or 1 teaspoon of hot chili pepper flakes in a quart jar.
- Using a canning funnel place sliced drained cucumbers into each jar filling them almost to top of the jar.
- Using tamper push cucumbers down to press them closer together.
- Add extra sliced drained cucumbers to bring them to 1/2 inch from top of the jar rim.
- Bring the pickling solution to boil again, then remove from range top to canning area.
- Using a ladle pour pickling solution over each jar using canning funnel. Pour enough solution to cover cucumbers leaving 1/2 inch space from rim of the jar.
- Tamp down cucumbers again to remove any air trapped between cucumbers and pickling solution.
- Adjust if needs adding extra pickling solution, or remove and extra cucumber slices so there is 1/2 inch space from rim of the jar. This is needed to achieve a good seal when canning.
- Next wipe each rim of jar with dampened paper towel moisten with vinegar. To remove any debris from filling the jars.
- Place a lid on each jar and then put ring on tighten just enough to hold the lid in place. Do not over tighten rings.
- Check each jar before starting canning procedures. Make sure lids and rings are properly secure.
- Bring stockpot of water back to boil, note you can use same water that you sanitized jars with. Carefully place each jar into the boiling water using canning tongs. Make sure the boiling water covers top of the jars. Place lid on canner and boil pint jars for 10 minutes or quart jars for 15 minutes. Remove after proper time using canning tongs and place jars of pickles onto wire rack to cool.
- As the canning jars cool you hear pop for lids making good seal. Notice there is dimple on each lid, a properly sealed jar the dimple will be down.
- Cool the jars of pickles on wire rack completely, this could takes a few hours. Then tighten each ring on jar again they will be a little loose. Make labels with name and date of processing. Store in dark dry cool area for up to 2 years.
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Dilly Pickle Chips Canned
Description
How to do canning super crispy dilly pickle chips with just the right sour dill and garlic taste, that’s perfect for sandwiches, or just snacking.
