Canning Classics: Dill Pickle Chips

The Essential Guide To Canning & Home Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Safe Methods & Practices For Preserving Foods Water Bath Canning Method Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials TV Cooking Personality Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham AlabamaCanning Classics

The Technique

Dill Pickle Chips

While there are several ways to prepare kirby cucumbers for pickling using traditional water bath canning techniquesClassic Dill Pickle Chips utilizes a cold-pack or raw-pack method of canning. The cucumbers & many times the spices are divided into the hot jars then covered with the hot pickling solution before processing. This pickle variety is a tangy, savory pickle filled of good salty notes without being overpowering. Once the cucumbers have been prepped properly, they can be packed into hot, sterile half pint {8-oz} or pint sized {16-oz} jars or a combination of both & processed during the same amount of time based on the larger of the two. Cure them at least two weeks as it will allow time to impart the spices & flavor well into the cucumbers. Learn how to safely make small batches of dill pickles filled with zip to enjoy long after summer passes.

Southern Entertaining. How To Make Classic Dill Pickle Hamburger Chips By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca Gordon

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Dill Pickle Chips
makes 5 {16-oz} or 10 {8-oz} jars

Slicing the blossom end away from the cucumbers & soaking them in a salty, ice water solution once sliced are natural procedures that aide in producing a crisp pickle texture once properly canned, cured & ready to eat. Always add an extra jar to the canner as the yield may fluctuate once it comes time for filling due to many variables.

3 lbs {4-inch} kirby cucumbers
5 cups ice
4 cups cool tap water 
5 Tbsp pickling salt, divided
5 tsp dill seed, divided
2 1/2 tsp yellow mustard seeds, divided
2 1/2 tsp black peppercorns, divided
1 1/4 tsp crushed red pepper flakes, divided
10 peeled fresh garlic cloves, divided 
2 1/4 cups distilled water
1 1/4 cup apple cider vinegar
1 cup white vinegar
1 Tbsp sugar

Wash & gently scrub the cucumbers under cool tap water to remove any excessive dirt. Slice the ends away from the cucumbers & discard. Cut them into 1/4-inch pieces. Place the sliced cucumbers in a large stainless steel or plastic bowl. Sprinkle them with 3 tablespoons of the salt. Toss well to combine. Top with the ice & the water then give the mixture a good stir. Let stand 5 minutes. Stir the mixture again, pressing the cucumbers into the water to submerge them. Chill 2 hours. Drain. Rinse the cucumber slices under cool running water. Drain 5 minutes. 

Fill a standard-size canner 3/4 full of hot tap water. Place the rack in the bottom of the pot. Meanwhile, wash the jars, new lids & the screw bands in hot soapy water then rinse well. Submerge the jars in the canner filled with water & position them upright on the rack. Place the lid on the pot & bring the temperature to 180 degrees over Medium-High Heat. Once the water reaches this temperature, partially cover the pot & reduce the heat to Medium or Medium-Low to precisely maintain it. Use a candy thermometer, if necessary, to check the temperature. Place the lids, also known as seals, in a small saucepan filled with water & heat to 180 degrees over Medium heat. Set up a station that includes a wooden board or a clean dish towel on both sides of the canner. 

Combine the distilled water, the apple cider vinegar, the white vinegar, the remaining 2 tablespoons pickling salt & the sugar in a 3 1/2-quart saucepan. Bring the mixture to a boil over Medium-High heat & cook 3 minutes until the salt & the sugar has dissolved. Turn off the heat. Position the rack in the canner so it rests over the top of the pot. Remove one hot jar at a time using the jar lifter pouring out as much water as possible & back into the canner. Place the hot jar on a wooden board or dishtowel to prevent thermal shock. Place 1 teaspoon dill seeds, 1/2 teaspoon yellow mustard seeds, 1/2 teaspoon black peppercorns, 1/4 teaspoon crushed red pepper flakes & 1 garlic clove into each hot 16-ounce jar. Divide the spice ratio in half between the jars if using 8-ounce sizes. Pack the jar with the drained cucumber slices to within 1/2-inch of the top using silicone tipped or plastic tongs. Top with the remaining garlic clove, if applicable. Ladle the hot pickling solution into the jar leaving a 1/2-inch headspace. Use a wooden coffee stick or plastic tool to release any air bubbles. Add additional liquid to within 1/2-inch of the top, if necessary. Wipe the rim with a paper towel. Using the magnetic tool, lift a hot lid, also known as a seal, from the small saucepan & position over the center of the jar. Screw down the band until fingertip tight. Using the jar lifter, return the filled jar to the rack in the canner. Repeat the process until all of the cucumbers & pickling mixture has been portioned into jars. If a jar remains that is partially filled, do not process. Refrigerate the portion & consume in a timely manner.

Once the canner contains all of the filled jars, gently lower the rack being certain 1 to 2 inches of water covers the jars adding additional, if necessary. Place the lid on the pot & increase the heat to High. Once steam is pouring from the lid, after approximately 5 minutes or so, start the timer & process the jars for 10 minutes. Remove the canner lid. Let stand 5 minutes. Using the jar lifter, carefully remove each jar from the canner being certain to lift directly upright. Place them on a kitchen towel-lined wooden board. Do not remove any water over the surface of the lids as it will evaporate. Do not disturb the jars for 24 hours while the seals are forming & the food is cooling.

Unscrew the bands from the jars. Check the seals to be certain they are secure. Sealed lids will curve towards the inside of the jar. Lift each jar & use your fingers to pull the lid upwards while holding it. The lid should have a firm grip to the jar & not move at all. Wipe the jars, lids & bands with a damp kitchen towel to remove any residue, rust or food. Use a little vinegar to remove hard water stains & rinse well with clean water. Allow them to dry. Label the contents including the date. Store in a cool dark place up to one year. Cure at least two weeks before opening the jars for the best flavor. Refrigerate any jars that do not seal properly & consume the food in a timely manner. 

Note: The recipe was tested & processed using a time based on an altitude of less than 1000 feet. You will need to find out the elevation of where you live & adjust the processing time, if necessary, by adding additional time to the time already called for in the recipe.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make Dill Pickle Spears. Kirby Cucumbers. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Classic Bread & Butter Pickles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & baking Tutorials Pastry Chef Writer Food Stylist Game Day Tailgating TV Cooking Personality Modern Southern Socials How To Make Pickles Home Canning & Food Preservation Techniques How To Make Sweet Pickle Slices The Essential Guide To Canning & Home Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Safe Methods & Practices For Preserving Foods Water Bath Canning Method Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials TV Cooking Personality Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham Alabama The Essential Guide To Canning & Home Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Safe Methods & Practices For Preserving FoodsHow To Make Classic Dill Pickle Chips

Preserving food in jars with a water bath canner heat processes items to 212 degrees & holds that temperature for a specified amount of time based on jar size, contents & altitude in order to destroy harmful microorganisms. When executed properly & a successful seal is formed on each jar, Classic Dill Pickle Chips can be consumed safely within 1 year. Be sure to label jars with the contents & the date prepared so they are consumed in a timely manner.

Southern Entertaining. How To Make Classic Dill Pickle Hamburger Chips By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca Gordon

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You will need to gather a few tools & pieces of equipment before beginning however many items may be used time & again. A standard canner & rack can be purchased from general super centers along with an essential set of tools that includes a jar lifter, a magnetic wand for retrieving lids from hot water, a funnel & a plastic stick to remove air bubbles although I prefer to use wooden coffee stirring sticks. The main take away it to avoid using metal utensils so as not to damage the glass jars when filling them. A candy thermometer will come in handy to check & maintain the temperature of the hot jars & lids during filling. Purchase the proper sized jars needed in order to prepare the recipe. Read through the recipe before beginning & look to The Beginners Guide To Water Bath Canning & Home Food Preservation for additional valuable pointers & instructions. Here’s what you should know. 

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The Cucumbers & The Preparations

A small portion of the blossom end of the cucumber must be removed in order to ensure a crisp batch. The blossom end contains an enzyme that will make the pickles soft if left intact. Wash & gently scrub the cucumbers under cool tap water to remove any excessive dirt. Slice the ends away from the cucumbers & discard. Cut them into 1/4-inch pieces.

Southern Entertaining. How To Make Classic Dill Pickle Hamburger Chips By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca GordonNo. 2

The Salting & The Ice Water Soak

Cold water & salt work together to create a naturally crisp pickle. The salt draws out excessive liquid from the cucumbers while imparting those notes directly into the pieces.

Place the sliced cucumbers in a large stainless steel or plastic bowl.

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Sprinkle them with 3 tablespoons of the salt. 

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Toss well to combine. 

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Top with the ice & the water then give the mixture a good stir. Let stand 5 minutes. 

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Stir the mixture again, pressing the cucumbers into the water to submerge them. Chill 2 hours. 

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After 2 hours, drain the cucumbers. Rinse the slices & tousle them under cool running water to aide in removing some of the salty notes. Taste one of the slices. It should have a well rounded flavor with a nice crunch. 

Canning Classics. How To Make Bread & Butter Pickles. Safe Canning & Home Preservation Techniques By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Techniques Pastry Chef Food Researcher Digital Culinary Photo Journalist Writer Food Stylist Editorial Director Creative Director TV Cooking Personality Modern Southern Socials Parties Southern Entertaining Southern Recipes Southern Hostess Menu Planning Game Day Entertaining Birmingham Alabama No. 3

The Canner & Equipment Preparations 

Jars, lids & screw bands must be properly prepared before filling. Wash them in hot soapy water & rinse them well. Place the jars in the canner & heat the water to 180 degrees while you prep the recipe. Lids will need to be held in a separate small saucepan at the same temperature while the screw bands can be left at room temperature until needed. The important note during this particular step aside from sterilizing the jars is that hot food must be added to hot jars.

Fill a standard-size canner 3/4 full of hot tap water. Place the rack in the bottom of the pot. Meanwhile, wash the jars, new lids & the screw bands in hot soapy water then rinse well. Submerge the jars in the canner filled with water & position them upright on the rack. Place the lid on the pot & bring the temperature to 180 degrees over Medium-High Heat. Once the water reaches this temperature, partially cover the pot & reduce the heat to Medium or Medium-Low to precisely maintain it. Use a candy thermometer, if necessary, to check the temperature. Place the lids, also known as seals, in a small saucepan filled with water & heat to 180 degrees over Medium heat. Set up a station that includes a wooden board or a clean dish towel on both sides of the canner. 

The Essential Guide To Canning & Home Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Safe Methods & Practices For Preserving Foods Water Bath Canning Method Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials TV Cooking Personality Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham Alabama3a

Gather the essential canning tools together & set up a station that includes a wooden board or a clean dish towel on both sides of the canner. Use one side for filling & the other to place the jars after processing that will not be disturbed for 24 hours while the seals are being formed. When removing jars from the canner during filling & after processing it’s important to prevent thermal shock which could potentially lead to jars breaking due to the variation in temperature. 

Southern Entertaining. How To Make Classic Dill Pickle Hamburger Chips By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca GordonNo. 4

 The Pickling Solution & The Packing Of The Cucumber Slices

Classic Dill Pickle Chips utilizes a cold-pack or raw-pack method of canning. The cucumbers & many times the spices are divided into the hot jars then covered with a hot pickling solution before processing. 

Combine the distilled water, the apple cider vinegar, the white vinegar, the remaining 2 tablespoons pickling salt & the sugar in a 3 1/2-quart saucepan. 

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Bring the mixture to a boil over Medium-High heat & cook 3 minutes until the salt & the sugar has dissolved. Turn off the heat.

Southern Entertaining. How To Make Classic Dill Pickle Hamburger Chips By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca GordonNo. 5

The Cold Pack Procedure

Be certain the cucumber slices have been well drained before heating the pickling solution.

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Position the rack in the canner so it rests over the top of the pot. Remove one hot jar at a time using the jar lifter pouring out as much water as possible & back into the canner. Place the hot jar on a wooden board or dishtowel to prevent thermal shock. Place 1 teaspoon dill seeds, 1/2 teaspoon yellow mustard seeds, 1/2 teaspoon black peppercorns, 1/4 teaspoon crushed red pepper flakes & 1 garlic clove into each hot 16-ounce jar. Divide the spice ratio in half between the jars if using 8-ounce sizes. Pack the jar with the drained cucumber slices to within 1/2-inch of the top using silicone tipped or plastic tongs. Top with the remaining garlic clove, if applicable. 

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Ladle the hot pickling solution into the jar leaving a 1/2-inch headspace. Use a wooden coffee stick or plastic tool to release any air bubbles. 

Classic Dill Pickle Chips By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca Gordon5c

Add additional liquid to within 1/2-inch of the top, if necessary. Wipe the rim with a paper towel. 

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Using the magnetic tool, lift a hot lid, also known as a seal, from the small saucepan & position over the center of the jar. Screw down the band until fingertip tight. 

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Using the jar lifter, return the filled jar to the rack in the canner. Repeat the process until all of the cucumbers & pickling mixture has been portioned into jars. If a jar remains that is partially filled, do not process. Refrigerate the portion & consume in a timely manner.

Canning Classics. How To Make Bread & Butter Pickles. Safe Canning & Home Preservation Techniques By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Techniques Pastry Chef Food Researcher Digital Culinary Photo Journalist Writer Food Stylist Editorial Director Creative Director TV Cooking Personality Modern Southern Socials Parties Southern Entertaining Southern Recipes Southern Hostess Menu Planning Game Day Entertaining Birmingham AlabamaNo. 6

The Processing, The Canner Removal & The Forming Of The Seal

Check to make certain the jars are resting upright before completely submerging the rack in the canner. If a few begin to topple to one side as you’re lowering it into the water, rest the rack back over the top of the canner & reposition them.

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Leave a little space between the jars to allow the water to vigorously boil around each one. Once the canner contains all of the filled jars, gently lower the rack being certain 1 to 2 inches of water covers the jars adding additional, if necessary. Place the lid on the pot & increase the heat to High. Once steam is pouring from the lid, after approximately 5 minutes or so, start the timer & process the jars for 10 minutes. Remove the canner lid. Let stand 5 minutes. 

Southern Entertaining. How To Make Classic Dill Pickle Hamburger Chips By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca Gordon6b

Using the jar lifter, carefully remove each jar from the canner being certain to lift directly upright. Place them on a kitchen towel-lined wooden board. Do not remove any water over the surface of the lids as it will evaporate. Do not disturb the jars for 24 hours while the seals are forming & the food is cooling.

Southern Entertaining. How To Make Classic Dill Pickle Hamburger Chips By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca GordonNo. 7

The Jar Inspection, The Cleaning, The Labeling, The Curing & The Storage

Unscrew the bands from the jars. Check the seals to be certain they are secure. Sealed lids will curve towards the inside of the jar. Lift each jar & use your fingers to pull the lid upwards while holding it. The lid should have a firm grip to the jar & not move at all. Wipe the jars, lids & bands with a damp kitchen towel to remove any residue, rust or food. Use a little vinegar to remove hard water stains & rinse well with clean water. Allow them to dry.

Southern Entertaining. How To Make Classic Dill Pickle Hamburger Chips By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca Gordon7a

Label the contents including the date. Store in a cool dark place up to one year. Cure at least two weeks before opening the jars for the best flavor. Refrigerate any jars that do not seal properly & consume the food in a timely manner. 

Southern Entertaining. How To Make Classic Dill Pickle Hamburger Chips By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Grilling Smoking & Baking Tutorials TV Cooking Personality Photographer Food Stylist Editorial Director Summer Entertaining Southern Hostess Game Day Tailgating & Modern Southern Parties How To Host an All-American Backyard Barbecue By Rebecca GordonNo. 8

The Classic Dill Pickle Chips

Pair the Classic Dill Pickle Chips with Smoked Chicken or Smoked Pulled Pork Shoulder sandwiches. They are wonderful served alongside cheeseburgers, too. 

The Tune
“It’s Too Hot For Words” Billie Holiday

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