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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

Nutrition Info

28.7 calories carbohydrate: 5.2 g cholesterol: : - fat: 0.1 g fiber: 0.2 g protein: 0.3 g saturatedFat: : - servingSize: - sodium: 1261.5 mg sugar: 4.1 g transFat: : - unsaturatedFat: : -

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.

3 pints

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