Dill Pickle Slices
Crisp, classic dill pickle slices packed with garlic and spices—no sugar, no fuss. Perfect for stacking on sandwiches or snacking straight from the jar.
Servings: 76 servings (5 pints)
Equipment
Ingredients
- 5 lbs pickling cucumbers small, 3 to 4 inches each
- 4 cups water
- 4 cups cider or white vinegar 5% acidity
- ½ cup pickling salt
- 5 cloves garlic sliced
- 5 fresh dill heads or sprigs 1 per pint
- 5 tsp mustard seeds 1 tsp per pint
- 5 tsp dill seeds 1 tsp per pint
- 5 tsp coriander seeds 1 tsp per pint
- 5 tsp black peppercorns 1 tsp per pint
- ⅝ tsp Pickle Crisp optional, ⅛ tsp per pint
Instructions
- Prepare brine: Bring vinegar, water, and salt to a boil, stirring to dissolve the salt.
- Prep cucumbers: Wash well, trim ends, and slice into ½-inch rounds.
- Fill jars: In each pint jar, add 1 tsp each of mustard, dill, coriander, and peppercorns. Add garlic, dill, and Pickle Crisp if using. Pack with cucumbers, leaving 1 inch headspace.
- Add brine: Cover cucumbers with hot brine, leaving ½ inch headspace. Remove air bubbles and adjust brine as needed.
- Process: Wipe rims, apply lids, and process in boiling water bath for 10 minutes (pints). Adjust for altitude.
- Cool & store: Let cool 12–24 hours. Check seals, label, and store. Best after 1–2 weeks.
Notes
Altitude Adjustments
Adjust your processing time based on elevation to ensure safety:- 0 to 1,000 feet: Process pints for 10 minutes and quarts for 15 minutes.
- 1,001 to 6,000 feet: Process pints for 15 minutes and quarts for 20 minutes.
- Above 6,000 feet: Process pints for 20 minutes and quarts for 25 minutes.
Nutrition
Calories: 6kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 746mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.2mg