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    Sandwich-Sliced Dill Pickles

    Source of Recipe

    From "The Joy of Pickling" by Linda Ziedrich

    List of Ingredients

    • 4 pounds (4-inch) pickling cucumbers
    • 6 tablespoons (3.5 ounces) pickling salt
    • 2 quarts plus 3 cups water
    • 12 cloves garlic, coarsely chopped
    • 1 teaspoons crushed red pepper
    • 24 whole black peppercorns
    • 6 dill heads
    • 2 cups cider vinegar (5 percent)


    1. Slice the cucumbers lengthwise 3⁄16 inch thick, discarding a narrower slice at either side. Put the cucumbers into a bowl. Dissolve half of the salt in 2 quarts water, pour this brine over the cucumbers, and weight them with a heavy plate that just fits inside the bowl. Let them stand at room temperature for 12 hours.

    2. Drain the cucumbers. Divide the garlic, crushed red pepper, and peppercorns evenly among six pint mason jars. Pack the cucumber slices you may need to trim them a bit to fit along with a dill head into each jar.

    3. In a saucepan, combine the vinegar with the remaining 3 cups water and the remaining salt. Bring the contents to a boil, stirring to dissolve the salt. Pour the hot liquid over the cucumber slices, leaving inch headspace. Close the jars with two-piece caps. In a boiling water bath, process the jars for 10 minutes. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the pickles.

      Makes 6 pints




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