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Dill Sandwich Slices

Source of Recipe


From "Ball Complete Book of Home Preserving"



List of Ingredients



• 13-1/3 cups sliced trimmed pickling cucumbers
  
• 3 Tbsp pickling spice
  
• 4 cups cider vinegar
  
• 4 cups water
  
• ¾ cup granulated sugar
  
• ½ cup pickling salt
  
• 5 bay leaves
  
• 5 cloves garlic
  
• 2½ tsp mustard seeds, divided
  
• 5 heads fresh dill
  






Instructions



1. Wash five pint jars, lids and the screw bands in warm, soapy water. Rinse and set aside. Place rack on the bottom of the canner. Place jars on top of the rack. Fill canner with water until it covers the jars by about 1 inch. Bring water to a simmer. Place lids in a small saucepan filled with water. Bring to a simmer over medium heat. Keep lids hot until ready to use.
   
   
2. Slice cucumbers and set aside. Tie pickling spice in a square of cheesecloth, creating a spice bag.
   
   
3. In a large, stainless-steel saucepan, combine vinegar, water, sugar, pickling salt and spice bag. 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. When pickling liquid is ready, remove jars from the canner. Place one bay leaf, one garlic clove, ½ teaspoon mustard seeds and 1 head of dill in each jar. Ladle hot pickling liquid into the jars to cover cucumbers, leaving ½-inch head space. Insert a small spatula or similar slender nonmetallic object into the jar 2 or 3 times to help release air bubbles. Wipe jar's rim with a damp, clean cloth or paper towel. Center lid on top of jar. Place screwband on the jar. Twist screwband until fingertip-tight.
   
   
5. Place jars back into canner, place lid on canner, and bring water to a full rolling boil over high heat. Let jars process for 15 minutes. Turn heat off; remove lid, and let jars stand in the water for 5 minutes. Remove jars from canner using a jar lifter. Let jars sit upright on a towel. Let cool, undisturbed, for 24 hours.
   
   Makes 5 pints.
   
   






Final Comments


If you do not have fresh dill, use 1 to 2 teaspoons dill seeds, or 2 teaspoons dried dillweed in place of each head of fresh dill.