Dill Pickle Sandwich Slices

Instructions

• 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.