The Pickler Sandwich Recipes

DILL PICKLE SANDWICH SLICES

Dill Pickle Sandwich Slices image

Crunchy classic dill pickle slices bring extra zing to an ordinary sandwich.

Provided by Ball

Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes

Yield 30

Number Of Ingredients 12

Ingredients

2 tablespoons Ball® Mixed Pickling Spice
2 ½ cups cider vinegar
2 ½ cups water
½ cup granulated sugar
⅓ cup Ball® Preserving & Pickling Salt
3 bay leaves
3 garlic cloves
1 ½ teaspoons mustard seeds
3 heads fresh dill
8 cups sliced, trimmed pickling cucumbers (1/4-inch slices)
⅛ teaspoon Ball® Pickle Crisp® Granules
3 Ball® or Kerr® Pint (16 oz) Jars with lids and bands

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.

Nutrition Facts : Calories 28.7 calories, Carbohydrate 5.2 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 1261.5 mg, Sugar 4.1 g

THE PICKLER SANDWICH

The Pickler Sandwich image

The sweet pickles in this "pickler" sandwich will be sure to please the taste buds of your hungry child at lunch.

Provided by Martha Stewart

Categories Lunch Recipes

Yield Makes 4

Number Of Ingredients 4

Ingredients

4 top-split hot dog rolls, or small hero rolls
1/2 cup sliced bread-and-butter pickles
1/2 head butterhead lettuce
Egg salad with relish

Steps:

Stir together eggs, mayonnaise, mustard, relish, salt, and pepper in a medium bowl. If not using egg salad immediately, it can be refrigerated, covered, up to 1 day.
Open rolls, or split lengthwise. Fill with egg salad; top with pickles and lettuce.

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