Most pickle recipes call for a large number of small pickling cucumbers, which contain less water that slicing (English) cucumbers. If you have an excess of slicing cucumbers, though, they’re suitable for pickle recipes in which the cucumbers are sliced rather than left whole. I’ve prepared the following recipe using a mixture of pickling cucumbers that grew too big, and Straight Eight or Marketmore cumbers, and they’re always a hit.
Dill sandwich slices
- 3 tbsp. pickling spice, placed in a piece of cheesecloth and tied off to make a bag
- 4 cups cider vinegar
- 4 cups water
- 3/4 cup granulated sugar
- 1/2 cup coarse salt
- 5 large bay leaves, or 10 small
- 5 cloves garlic, or 10 small
- 2 1/2 tsp mustard seeds
- 5 heads (flowers) fresh dill
- 13 cups cucumbers
Trim the ends off the cucumbers, as well as the peel on two opposite sides. Cut them into 1/4 inch thick slices, so that each slice has peel on its thin, long sides. If the cucumbers are quite long, you may need to cut them again lengthwise so they’ll fit in your jars (and on a sandwich). Place in bowl of cold water to keep them crisp.
Prepare 5 canning jars and lids according to the instructions for your specific canning system.
In a large saucepan, mix vinegar, water, sugar, salt, and spice bag. Bring to a boil over medium heat, stirring to dissolve the salt and sugar. Boil gently for 15 minutes.
In the bottom of each hot jar, place 1 large or 2 small bay leaves, 1 large or 2 small garlic cloves, and 1 head of dill. Pack cucumber slices in jars to within 1/2 inch of top. Ladle hot pickle juice into jars. Use a table knife or similar implement to remove air bubbles; add more liquid if needed to reach 1/2 inch of top. Clean rim, centre lid on jar, and screw band on to fingertip tight.
Place the jars in the canner and process, covered, in boiling water for 15 minutes, then uncover the pot and let the jars sit in the water for another 5 minutes. Remove jars to cool on the countertop. After you have verified that they’ve sealed (listen for the pop!), store them in a cool, dark location. Let the pickles sit for a few weeks before you try the, so the flavour has time to develop.