'Hamburger' Dill Pickle Chips

50 grams (about 3½ tablespoons) kosher salt

11 cups cold water (nonchlorinated)

2 pounds pickling cucumbers (often called Kirbys)

4 stems fresh dill, preferably with seed heads (may substitute 2 tablespoons dill seed)

2 teaspoons yellow mustard seed

2 cups distilled white vinegar

4 cloves garlic, root ends trimmed

Combine half of the salt and 8 cups of the water in a large glass or ceramic bowl. Stir well to dissolve. Add the whole cucumbers, and place a plate on top of them to keep them submerged. Brine in a cool spot for 8 hours.

Drain and rinse the cucumbers; dispose of the brine. Remove and dispose of a small slice from both ends of each cucumber. Use a mandoline, or a very sharp knife and a steady hand to slice the cucumbers 1/8-inch thick. Divide the cucumber slices among the four jars. Divide the dill and mustard seed among the jars.

Bring the remaining salt, the remaining 3 cups of water, the vinegar and the garlic cloves to a boil in a 3-quart nonreactive pot over medium-high heat. Pour the hot brine over the cucumber slices, adding one garlic clove to each jar and leaving 1-2 inches of head space. You may have brine left over; dispose of it.

Run a bubbler, chopstick or nonmetal knife around the inside of the jar to remove the air bubbles from the brine. Clean each jar rim with a damp paper towel, place the lids and rings on the jars, and finger-tighten the rings. Process in a boiling-water bath for 10 minutes.

Lift the jars from the boiling water, keeping them upright, and place them on a folded towel. Let them cool for several hours, then remove the rings, test the seals and wash the jars well before labeling. Let the pickles cure in a cool, dark spot for 1 month. They can be stored at room temperature for up to 1 year. Chill thoroughly before serving.

Note: Water-bath canning safely seals high-acid, low-pH foods in jars. The time for processing in the water bath is calculated based on the size of the jar and the consistency and density of the food. For safety's sake, do not alter the jar size, ingredients, ratios or processing time in any canning recipe. If moved to change any of those factors, simply put the prepared food in the refrigerator and eat within a month.

Makes 4 pints

Cathy Barrow