Dill Pickle Sandwich Slices Recipes

SLICED HOMEMADE DILL PICKLES

Steps:

• Slice cucumbers into 1/4-inch thick slices.
• Place slices in a large non-reactive bowl. Combine two tablespoons of salt and the water. Stir until salt is dissolved. Pour salt water over cucumber slices. Cover and let 2-3 hours. Drain the cucumbers and discard the salt water.
• In a nonreactive pot, combine vinegars, water, sugar, and salt. Cover, bring to a simmer until the salt and sugar is dissolved. Remove from heat and set aside.
• In the bottom of a pint mason jar, add 1 teaspoon of dill seed, 1/2 teaspoon pickling spices, and 1 teaspoon minced garlic and 1 teaspoon minced onion. Fill jars with cucumber slices.
• Using a funnel, carefully pour vinegar mixture over the cucumber slices, leaving 1/2-inch of room between the pickles and to top of the jar. Wipe rims with a clean damp rag or paper towel. Place a lid on each jar and secure tightly.
• Allow jars to set for 3 weeks before opening.
• Jars will last for up to three months in the refrigerator. Pickles can also be preserved using the water bath canning method. Properly canned pickles should be store in a cool dry place and are good for up to one year.

BEST EVER DILL PICKLES

Steps:

• Thoroughly scrub cucumbers with a soft vegetable brush in plenty of cold running water. Remove stems and blossoms; slice off each blossom end. Cut cucumbers lengthwise into quarters.
• In a 4- to 5-qt. stainless steel, enameled, or nonstick pot combine water, vinegar, sugar and pickling salt. Bring to boiling, stirring to dissolve sugar.
• Pack cucumber spears loosely into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dillseeds to each jar. Pour hot vinegar mixture over cucumbers, leaving a 1/2-inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims; adjust lids and screw bands.
• Process in a boiling-water canner for 10 minutes (start timing when water returns to boil). Remove jars; cool on racks. Let stand 1 week at room temperature before serving. Makes 6 pints.

CANNED DILL PICKLE SLICES

Steps:

• Enjoy as a snack or in your favorite recipes.

DILL PICKLE SANDWICH SLICES

Steps:

• 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 bubbles; 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.

GRANDMA'S DILL PICKLES

Steps:

• In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

NAT'S PEANUT BUTTER AND DILL PICKLE SANDWICH

Steps:

• Cut bun, and spread peanut butter on each half.
• Crunchy or smooth-your choice.
• Add pickle slices.
• Eat away!
• Don't be shy to try this with different breads.
• Can also be toasted.
• Also perfect for party snadwiches, just roll around the dill.

DILL PICKLE SANDWICH SLICES

Steps:

• Inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm soapy water.
• Tie pickling spices in a square of cheesecloth, creating a spice bag.
• 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.
• When the pickling liquid is almost finished, place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
• Remove pint jars from the simmering water; place 1 bay leaf, 1 garlic clove, 1/2 teaspoon mustard seeds, and 1 head dill into each jar. Pack cucumber slices into hot jars, leaving 1/2 inch headspace. Divide pickle crisp granules between the jars.
• 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.
• Use a 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.
• 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 area.

DILL PICKLE SANDWICH SLICES

Steps:

• Inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm soapy water.
• Tie pickling spices in a square of cheesecloth, creating a spice bag.
• 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.
• When the pickling liquid is almost finished, place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
• Remove pint jars from the simmering water; place 1 bay leaf, 1 garlic clove, 1/2 teaspoon mustard seeds, and 1 head dill into each jar. Pack cucumber slices into hot jars, leaving 1/2 inch headspace. Divide pickle crisp granules between the jars.
• 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.
• Use a 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.
• 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 area.