Jamaican Jerk Pickle Chips

JAMAICAN JERK PICKLE CHIPS (form Better Homes and Gardens Complete Canning Guide)

ALL THE FLAVORS OF TRADITIONAL JAMAICAN JERK—ALLSPICE, THYME, AND FIERY CHILES—GIVE THESE PICKLE CHIPS THEIR WOW! FACTOR. LAYER ON A ROAST PORK OR CHICKEN SANDWICH—OR TOP OFF A BLOODY MARY.

PREP: 45 MINUTES PROCESS: 10 MINUTES STAND: 1 WEEK MAKES: 7 PINTS

3½ pounds 4- to 5-inch pickling cucumbers*

1 3- to 4-inch stick cinnamon

1 teaspoon whole allspice

2 cups water

2 cups white vinegar

2 cups cider vinegar or rice vinegar

1 cup honey

½ cup lime juice

¼ cup pickling salt

7 sprigs fresh thyme

7 3- to 4-inch sticks cinnamon

7 cloves garlic, sliced

1 teaspoon whole black peppercorns

1 teaspoon whole allspice

2 fresh jalapeño peppers, seeded and thinly sliced
(we added a pinch (1/8 teaspoon of pickle crisp "calcium chloride" to each jar)   

1. Thoroughly scrub cucumbers. Remove stems and blossoms; slice off blossom ends. Cut cucumbers into ¼- to ½-inch slices.**

2. For spice bag, cut a 6-inch square from a double layer of 100-percent-cotton cheesecloth. Place 1 cinnamon stick and 1 teaspoon allspice in center of cheesecloth square. Bring up corners; tie closed with clean kitchen string.

3. In a heavy large stainless-steel, enamel, or nonstick saucepan combine the water, white vinegar, cider or rice vinegar, honey, lime juice, pickling salt, and the spice bag. Bring to boiling over medium-high heat, stirring to dissolve honey; reduce heat. Simmer, covered, for 5 minutes.

4. Pack cucumber slices loosely into seven hot sterilized pint canning jars, leaving a ½-inch headspace. Divide thyme sprigs, the 7 cinnamon sticks, the garlic slices, peppercorns, the 1 teaspoon whole allspice, and the chile pepper slices among the jars. Remove spice bag from the hot vinegar mixture; discard. Pour hot vinegar mixture over cucumbers, maintaining the ½-inch headspace. Wipe jar rims; adjust lids and screw bands.

5. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature for 1 week before serving.

*TIP: If pickling cucumbers are not available, use regular garden cucumbers. Do not use waxed cucumbers sold in supermarkets; these are typically used for salads and slicing.

**TIP: Use a mandoline to create perfectly even cucumber slices.

PER ¼ cup: 17 cal., 0 g fat, 0 mg chol., 204 mg sodium, 4 g carb., 0 g fiber, 0 g pro.