Dill Pickle Sandwich Slices

• 2 tablespoons Ball(R) Mixed Pickling Spice
• 2 1/2 cups cider vinegar
• 2 1/2 cups water
• 1/2 cup granulated sugar
• 1/3 cup Ball(R) 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(R) Pickle Crisp(R) Granules
• 3 Ball(R) or Kerr(R) Pint (16 oz) Jars with lids and bands

1. Prepare stockpot/canner and jars as directed in step-by-step instructions
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 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.
4. 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(R) Granulates. Ladle hot pickling liquid into jars, leaving 1/2 inch headspace. Remove air bubbles; re-measure headspace. If needed, add more cucumbers to meet recommended headspace. Wipe rim; center lid on jar. Screw band until fingertip-tight.
5. Process filled jars in boiling water for 15 minutes. Remove stockpot lid. Wait 5 minutes, then remove jars, cool and store.

ballr, cider vinegar, water, granulated sugar, ballr, bay leaves, garlic, mustard seeds, dill, cucumbers, ballr, ballr

Taken from www.allrecipes.com/recipe/217928/dill-pickle-sandwich-slices/ (may not work)