Adapted from a salad recipe which I posted on September 22, 2009, the New Pickle Cucumber Salad has now been adapted for canning.
With the addition of some chili pepper flakes, I spiced up half a batch of the cucumbers for some extra kick.
|12||Large||Cucumbers, peeled and thinly sliced|
|1 ½||Tbsp||Dry dill weed|
|1 ½||Tsp||Pickling salt|
|12||Cloves||Garlic, slivered lengthwise|
|3||Medium||Onion, thinly sliced or julienne|
|½||Tbsp||Chili pepper flakes (optional)|
|1.||Place the peeled and thinly sliced cucumber into a large bowl. If you want to make a half batch of spicy cucumbers, separate the cucumbers into two separate but evenly distributed bowls.|
|2.||In a medium saucepan combine the sugar, water, white vinegar, dry dill weed, and salt, and stir to dissolve the sugar. Add the garlic and onions and then bring to a boil then turn off the heat.|
|3.||Pour the liquid over the cucumbers and onions, stir well and chill for 4 to 6 hours, or overnight. If you are making half of the batch spicy, evenly pour half of the liquid ingredients into each of the two bowls of cucumbers and stir well, then into one of the batches add the chili pepper flakes and stir well. Cover and refrigerate for 4 to 6 hours, or overnight.|
|4.||In a large saucepan, bring the cucumber mixture to a temperature of 180° F and turn off the heat, keep covered. Have eight (8) 1-pint jars heated and then pack them with a ¼-inch head space with the cucumbers, onions, garlic, and liquid. If you are making a ½ batch of the spicy cucumbers, then 4 jars will be for them and the other 4 for the regular cucumbers. Use a rubber spatula to remove any trapped air bubbles by scraping the inside edge of the jar and the food mixture. Wipe the jars well and seal with the lids and screw bands, tighten the bands an extra ¼ turn after they start to seal well. Process in a water-bath covered with at least 1 to 2 inches of water for 10 minutes at 212° F. Turn off the heat and allow the jars to sit for 5 minutes, then remove the jars from the canner and allow the jars to cool on a kitchen towel for 12 to 24 hours. Label, date, and store them in a cool, dry, dark location for 6 weeks before serving. Refrigerate any open jars and consume them within two weeks of opening.|
Now I just need to label them and store for 6 weeks so the flavors develop.