Kosher Dill Pickle Sandwich Slices via

How to Make Kosher Dill Pickles


Learn How To Make Kosher Dill Pickles with the Ball Blue Book of Preserving.



  • 8 pounds Kirby cucumbers or pickling cucumbers
  • 3/4 cup sugar
  • 1/2 cup Ball Salt for Pickling & Preserving
  • 1 quart 5% Vinegar
  • 1 quart water
  • 3 Tablespoons Ball Mixed Pickling Spice
  • 3 teaspoons mustard seed
  • 7 heads of dill
  • 7 bay leaves
  • 7 cloves garlic, peeled
  • 7 red hot peppers
  • Ball Pickling Crisp
  • cheesecloth


  1. Wash and prepare jars and lids following safe canning practices.
  2. Rinse the cucumbers and peppers in cold water. Drain.
  3. Trim each end off the cucumbers.
  4. Slice the cucumbers into sandwich slices or rounds using a mandoline.
  5. Or cut cucumbers into quarters if you’d like.
  6. Tie the Ball Pickling Spices into a square of cheesecloth.
  7. Secure the spice bag with a rubber band.
  8. Combine the sugar, salt, vinegar, and water in a saucepan.
  9. Add spice bag and bring to a boil, stirring until the sugar dissolves.
  10. Reduce heat to a simmer and simmer for 15 minutes.
  11. Remove spice bag.
  12. Working with 2 hot jars at a time place 1/2 teaspoon mustard seed, one head of dill, 1 bay leaf, 1 clove of garlic,
  13. and one pepper in the bottom of each jar.
  14. Pack the cucumber slices, rounds or wedges into the jar being sure to leave 1/2-inch head space (trim pickle slices or wedges if needed).
  15. To each jar add 1/8 teaspoon of Pickle Fresh if using.
  16. Carefully ladle the hot pickling liquid into the jar leaving 1/2-inch head space.
  17. Remove air bubbles.
  18. Add enough pickling liquid to bring the head space back to 1/2 if needed.
  19. Wipe rims and place a flat lid and a band on the jar and tighten just to finger tight.
  20. Process in a hot water bath for 15 minutes.


Calories are per pint jar.

  • Category: Canning Recipe
  • Method: Hot Water Bath Canning
  • Cuisine: American


  • Serving Size: 1 Spear
  • Calories: 343
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