RECIPE SUBMITTED BY Bonnie Pfeiffer
Dill Pickle Sandwich Slices
2 Tbsp Ball Mixed Pickling Spice
2 1/2 cups cider 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 tsp mustard seeds
3 heads fresh dill
8 cups slice, trimmed pickling cucumbers (1/4″ slices)
Ball Pickle Crisp Granules
Prepare stockpot/canner and jars.
Tie pickling spice 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 and 1 head of dill into each jar. Pack cucumbers into hot jars, leaving 1/2 inch headspace. add rounded 1/8 tsp Pickle Crisp Granules. Ladle hot pickling liquid into jars, leaving 1/2 inch headspace. Remove air bubbles; remeasure 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.
RECIPE SUBMITTED BY Bonnie Pfeiffer
Dill Pickle Sandwich Slices
2 Tbsp Ball Mixed Pickling Spice
2 1/2 cups cider 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 tsp mustard seeds
3 heads fresh dill
8 cups slice, trimmed pickling cucumbers (1/4″ slices)
Ball Pickle Crisp Granules
Prepare stockpot/canner and jars.
Tie pickling spice 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 and 1 head of dill into each jar. Pack cucumbers into hot jars, leaving 1/2 inch headspace. add rounded 1/8 tsp Pickle Crisp Granules. Ladle hot pickling liquid into jars, leaving 1/2 inch headspace. Remove air bubbles; remeasure 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.
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