Dill Pickle Sandwich Slices

Crunchy classic dill pickle slices bring extra zing to an ordinary sandwich.

• Calories: 29 Calories

Ingredients

• 2 ½ cups water
• 3 bay leaves
• ½ cup granulated sugar
• 2 tablespoons Ball® Mixed Pickling Spice
• 2 ½ cups cider vinegar
• ⅓ cup Ball® Preserving & Pickling Salt
• 3 garlic cloves
• 1 ½ teaspoons mustard seeds
• 3 heads fresh dill
• 8 cups sliced, trimmed pickling cucumbers (1/4-inch slices)
• ⅛ teaspoon Ball® Pickle Crisp® Granules
• 3 Ball® or Kerr® Pint (16 oz) Jars with lids and bands

Recipe Instructions

Step 1

Prepare stockpot/canner and jars as directed in step-by-step instructions

Step 2

Tie pickling spices in a square of cheesecloth, creating a spice bag.

Step 3

Combine vinegar, water, sugar, pickling salt and spice bag in a medium stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.

Step 4

Place 1 bay leaf, 1 garlic clove, 1/2 tsp mustard seeds and 1 head of dill into each jar. Pack cucumber slices into hot jars, leaving 1/2 inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granulates. Ladle hot pickling liquid into jars, leaving 1/2 inch headspace. Remove air bubbles; re-measure headspace. If needed, add more cucumbers to meet recommended headspace. Wipe rim; center lid on jar. Screw band until fingertip-tight.

Step 5

Process filled jars in boiling water for 15 minutes. Remove stockpot lid. Wait 5 minutes, then remove jars, cool and store.