dill pickle sandwich slices

Ingredients

• Servings: 3
• 2 tablespoons ball® mixed pickling spice
• 2 1/2 cups vinegar
• 2 1/2 cups water
• 1/2 cup granulated sugar
• 1/3 cup ball® preserving & pickling salt
• 3 bay leaves
• 3 garlic cloves
• 1 1/2 teaspoons mustard seeds
• 3 heads fresh dill
• 8 cups sliced, trimmed pickling cucumbers (1/4-inch slices)
• 1/8 teaspoon ball® pickle crisp® granules
• 3 ball® or kerr® pint (16 oz) jars with lids and bands

Recipe

• prepare stockpot/canner and jars as directed in step-by-step instructions
• tie pickling spices in a square of cheesecloth, creating a spice bag.
• 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.
• 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 ; re-measure headspace. if needed, add more cucumbers to meet recommended headspace. wipe rim; center lid on jar. screw band until fingertip-tight.
• process filled jars in boiling water for 15 minutes. remove stockpot lid. wait 5 minutes, then remove jars, cool and store.