Hard

Dill Pickle Sandwich Slices

Name: Dill Pickle Sandwich Slices
Prep time: 26 min
Cook time: 97 min
Total time: 123 min
Yield: 4 servings
Ingredients: 2 tablespoons Ball® Mixed Pickling Spice; 2.5 cups cider vinegar; 2.5 cups water; 0.5 cups granulated sugar; 0.33 cups Ball® Preserving & Pickling Salt; 3 bays leaves; 3 garlics cloves; 1.5 teaspoons mustard seeds; 3 heads fresh dill; 8 cups sliced , 1/4-inch slices; 0.13 teaspoons Ball® Pickle Crisp® Granules; 3 Ball® or Kerr® Pint , 16 oz

Total Time

2h 3m

26m prep · 97m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🌱 Vegan 🥬 Vegetarian 🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

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

Vegan Gluten-Free Nut-Free Fried asian filipino korean unknown sweet spicy savory umami sugary european mediterranean middle eastern region halal kosher sour plant_based german

Ingredients

2 tablespoons Ball® Mixed Pickling Spice
2.5 cups cider vinegar
2.5 cups water
0.5 cups granulated sugar
0.33 cups Ball® Preserving & Pickling Salt
3 bays leaves
3 garlics cloves
1.5 teaspoons mustard seeds
3 heads fresh dill
8 cups sliced , 1/4-inch slices
0.13 teaspoons Ball® Pickle Crisp® Granules
3 Ball® or Kerr® Pint , 16 oz

Instructions

1

Inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm soapy water.
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 stainless steel saucepan over medium-high heat. Bring to a boil, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.
4

When the pickling liquid is almost finished, place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
5

Remove pint jars from the simmering water; place 1 bay leaf, 1 garlic clove, 1/2 teaspoon mustard seeds, and 1 head dill into each jar. Pack cucumber slices into hot jars, leaving 1/2 inch headspace. Divide pickle crisp granules between the jars.
6

Ladle hot pickling liquid into jars, leaving 1/2 inch headspace. Remove air bubbles; measure headspace again. If needed, add more cucumbers to meet recommended headspace. Wipe the rims, then center lids on jars; screw bands until finger-tight.
7

Use a holder to lower jars 2 inches apart into the boiling water. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
8

Remove stockpot lid. Remove jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.