Crisp Dill Pickle Chips

Ingredients

Instructions

1. 1Wash 9 pint-size canning jars in hot soapy water or a dishwasher and keep them hot until filling time; simmer new lids in a small pot of hot water per the manufacturer's directions and keep them hot.
2. 2Wash the cucumbers, trim off a thin slice from the blossom end of each, slice the cucumbers crosswise into 1/4-inch-thick chips, and soak the chips in a large bowl of ice water for 3 hours so they stay crisp.
3. 3Combine 6 cups white vinegar (5% acidity), 6 cups water, and 3/4 cup canning salt in a large pot and bring to a full boil, stirring until the salt dissolves.
4. 4Drain the cucumber chips and pack them into the hot pint jars, adding 1 dill head (or 1 teaspoon dill seed), 1 halved garlic clove, and 1/2 teaspoon mustard seed to each jar, pressing the chips down gently but not crushing them.
5. 5Pour the boiling brine over the chips, covering them completely and leaving 1/2 inch of headspace at the top of each jar.
6. 6Slide a non-metallic spatula between the chips and the jar to remove air bubbles, top off with more brine if needed to restore 1/2 inch headspace, wipe the rims clean, center the lids, and apply the bands fingertip-tight.
7. 7Process in a boiling-water canner, water covering the jars by at least 1 inch, for 10 minutes for pints and 15 minutes for quarts once the water reaches a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, let the jars stand in the canner 5 minutes, then move them to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Check that each lid has sealed by pressing the center (it should stay down), remove the bands, wipe the jars, and label with the contents and date.
10. 10Keep sealed jars in a cool, dark place for up to about 1 year, wait 1 to 2 weeks before tasting for best flavor, and refrigerate after opening.
11. 11Do not cut back on the vinegar or crowd extra cucumbers into the jars beyond what is specified, as this throws off the acid balance that keeps the pickles safe.