These pickle slices are delicious on hamburgers and sandwiches.
They are sweet and sour with a peppery kick, and have a nice crunch to them.
Just pennies a jar when made in season.
Jar size choices: Half-litre (1 US pint / 500 ml/ 16 oz)
Processing method: Either water-bath or steam canning
Yield: 5 x half-litre (US pint) jars
Headspace: 2 cm (1/2 inch)
Processing time: 10 minutes
Yield: 5 x half-litre (1 US pint) jars
Serving size: 1 slice (5 g)
Fat: .1 g
- 1.5 kg pickling cucumbers (3 lbs)
- 150 g onion, thinly sliced (1 large or 2 medium onions) (5 oz)
- 2 hot peppers, seeded and cut into rings (banana pepper hotness)
- 75 g Bell pepper (half of a medium-sized one, any colour), diced
- 125 g pickling salt (1/3 cup / 4 oz) OR 3 tablespoons salt substitute
- 2 dozen ice cubes
- 2 tablespoons black or mixed peppercorns
- 2 tablespoons mustard seed
- 2 tablespoons additional salt substitute (if not using salt)
- 2 teaspoons celery seed
- ½ teaspoon turmeric
- ⅛ teaspoon ground cloves
- 400 ml cider vinegar (1½ cups / 12 oz)
- 300 g white sugar (1¼ cups / 10 oz) OR 1 teaspoon liquid stevia
- Pickle crisp
- Wash cucumber well.
- Trim a very thin slice off each cucumber end; slice cucumbers length-wise into long strips 5 mm (1/4 inch) thick. Put in a very large bowl.
- Peel and slice the onion thinly; add to bowl.
- Wash and prepare the peppers; add to bowl.
- Sprinkle salt OR salt sub over veg; toss with hands.
- Add the 12 ice cubes, and fold gently with your hands. Scatter remaining 12 ice cubes over top.
- Let stand 3 hours.
- Meanwhile, make a spice mixture from the peppercorns down to and including the cloves. Set aside.
- When the veg standing time is up, put vinegar and sugar in a pot on a low burner to start heating.
- Drain the veg well, pressing a bit to remove any excess moisture. Look through the mixture and discard any remaining small ice cubes.
- Mix spice mixture into the veg by tossing gently a few times with your hands.
- Put ⅛th teaspoon of pickle crisp in each jar, distributing the spices evenly.
- Pack the pickle slice mixture into half-litre (US pint) jars.
- Leave 3 cm (1 inch) headspace.
- Bring pickling mixture to a boil, then turn off heat.
- Divvy pickling mixture out among the jars.
- Leave 2 cm (1/2 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 10 minutes; increase time as needed for your altitude.
- Best after at least a month of jar time.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For salt substitute, Herbamare Sodium-Free was used.
For stevia, Better Stevia liquid stevia was the stevia used.
More information about Sugar and Salt-Free Canning in general.
- You can omit the hot pepper.
- You might need more vinegar. If you do, you can zap it in a large measuring jug in the microwave to quickly bring it to a boil — or just use a pot on the stove.
- Instead of cider vinegar, you could use white vinegar (5% or higher), or a mixture of both.
- When prepping pickling cucumbers, some old-timers advise to soak them in cold water for an hour or two to loosen dirt, then scrub each one with a vegetable brush. It may depend on how dirty you feel the cucumbers were.
Peppery Hamburger Pickle Slices. In: Canadian Living Test Kitchen. The Complete Book of Preserving. Montreal, Canada: Transcontinental Books. 2012. Page 124.
- Swapped hot banana pepper for milder bell pepper, doubled amount of vinegar as more was needed for all the jars.
(Roughly 20 pickle slices per jar, with each slice being about 5 g.)
Per 1 slice
- 7 calories, 20 mg sodium
Sugar and salt-free version
Per 1 slice
- 3 calories, 0 mg sodium
- Weight Watchers PointsPlus®: 1 to 6 slices: 0 points; 7 to 18 slices: 2 points
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.
* Herbamare ® is a registered trademark of the A. Vogel Corporation.
* Pickle Crisp ® is a registered trademark of the Jarden Corporation.