How to Make Roasted Eggplant Slices For Sandwiches

Dill Pickle Sandwich Slices

One thing most vegans and if you aren't vegan, and can't tolerate cheeseless sandwiches, add a slice of mozzarella or two.

Recipe Summary Dill Pickle Sandwich Slices

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

Ingredients | Roasted Eggplant Slices For Sandwiches

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

Directions

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.

Info | Roasted Eggplant Slices For Sandwiches

Servings: 30 Yield: 3 pints

TAG : Dill Pickle Sandwich Slices

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