Dill Pickle Sandwich Slices

Recipe View Prepare Jars: Inspect jars for cracks and rings for rust. Discard any defective ones. Immerse in simmering water until ready to fill. Wash new, unused lids and rings in warm, soapy water. (5 minutes)

Recipe View Create Spice Bag: Tie pickling spices in a square of cheesecloth to create a spice bag. (2 minutes)

Recipe View Prepare Pickling Liquid: 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. (20 minutes)

Recipe View Prepare Water Bath: While the pickling liquid simmers, place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. (10 minutes)

Recipe View Fill Jars: Remove pint jars from the simmering water; place 1 bay leaf, 1 garlic clove, 1/2 teaspoon mustard seeds, and 1 head of dill into each jar. Pack cucumber slices into hot jars, leaving 1/2 inch headspace. Divide pickle crisp granules evenly between the jars. (15 minutes)

Recipe View Ladle Liquid: 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. (10 minutes)

Recipe View Process Jars: Use a jar 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. (20 minutes)

Recipe View Cool and Store: 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 place. (12-24 hours)