canned cucumber pickle slices,

Wash cucumbers thoroughly under cold running water to remove dirt. Trim 1/16 inch off the blossom end of each cucumber (the blossom end contains enzymes that soften pickles). Slice cucumbers into uniform rounds, roughly 1/8 to 1/4 inch thick using a knife or mandoline. Place slices in a large bowl, toss with 3 tbsp canning salt, cover with ice, and top with cold water. Let soak for 2 hours to draw out excess liquid and crisp the vegetable walls. Drain thoroughly and rinse with cold water.

Fill your water bath canner half-full with water and heat to a gentle simmer (around 180°F / 82°C). Wash pint jars, lids, and bands in warm, soapy water. Place empty jars into the canner to keep them hot until ready to fill. Keep lids in a clean bowl of hot (not boiling) water to soften the rubber seals.

In a stainless steel saucepan, combine 3 cups white vinegar (5% acidity), 3 cups water, 1/4 cup canning salt, and sugar (if using). Bring the mixture to a full rolling boil over medium-high heat, stirring until the salt and sugar completely dissolve. Reduce heat slightly to maintain a gentle simmer while packing jars.

Carefully remove one hot jar from the canner using your jar lifter. To the bottom of the hot jar, add:

• 1/2 tsp mustard seeds

• 1/2 tsp black peppercorns

• 1-2 garlic cloves

• 2 dill sprigs

• Pinch of red pepper flakes and pickle crisp (optional)

Pack drained cucumber slices tightly into the jar up to 1/2 inch from the top rim.

Using a canning funnel, ladle hot brine over the packed cucumbers, leaving 1/2 inch of headspace at the top of the jar. Run a bubble remover tool or non-metallic spatula along the inside edge of the jar to release trapped air bubbles. Adjust liquid level with more hot brine if needed to preserve the 1/2-inch headspace.

Wipe the rim of the jar clean with a damp cloth to ensure no salt or food particles prevent a tight seal. Place a flat lid on top and screw the band down until fingertip-tight. Place filled jars back into the canner rack. Ensure water covers the jar tops by at least 1–2 inches. Bring canner to a full boil, cover with a lid, and process pint jars for 10 minutes (adjust for high altitude if necessary).

Turn off heat, remove canner lid, and let jars sit in the water for 5 minutes. Carefully transfer jars to a towel-lined countertop using a jar lifter, leaving 1 inch between jars. Let cool undisturbed for 12 to 24 hours. Listen for the distinct “pop” sound signaling a successful vacuum seal. Press center of lids—if they don’t flex, they are sealed. Remove bands, wipe jars clean, label with date, and store in a cool, dark place.