Dill Pickle Sandwich Slices recipe

All Recipes Trusted Brands: Recipes and Tips Ball® Canning & Recipes

Ingredients

2 tablespoons Ball® Mixed Pickling Spice
2 ½ cups cider vinegar
2 ½ cups water
½ cup granulated sugar
⅓ cup Ball® Preserving & Pickling Salt
3 bay leaves
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

Nutrition Info

28.7 calories
carbohydrate: 5.2 g
cholesterol: : -
fat: 0.1 g
fiber: 0.2 g
protein: 0.3 g
saturatedFat: : -
servingSize: -
sodium: 1261.5 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

  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.

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

Recipe Yield

3 pints

Recipe Note

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

Do you like the recipe? Share this tasty recipe!