A summertime favorite, Kosher Dill pickles made with Mrs. Wages mix have helped keep family food traditions alive for generations. Nutritious and delicious – who could want anything more?
Ingredients:
2 pounds pickling cucumbers (about 10,3 to 4 inches long)
3/4 cup white vinegar (5 percent acidity)
2 cups water
1 packet (1.94 ounces) – Mrs. Wages Kosher Dill Refrigerator Pickle Mix
Directions:
- Prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars.
- Wash cucumbers and remove blossoms; drain. Leave whole, cut into spears, or slice.
- Combine Kosher Dill Mix, vinegar and water into a large, non-reactive pot. Do not use aluminum.
- Bring mixture just to boil over medium heat, stirring constantly until mixture dissolves.
- Pack cucumbers into sterilized jars, leaving 1/2 inch headspace.
- Evenly divide hot pickling liquid among the packed jars, leaving 1/2 inch headspace.
- Remove air bubbles and cap each jar as it is filled.
- If more liquid is needed for proper headspace, add a mix of 1 part vinegar and 2 parts water.
- If shelf-stable pickles are preferred, use the hot water bath method, processing pints 20 minutes and quarts 30 minutes.
- Cool to room temperature, label and store in refrigerator. Product is ready to eat after 24 hours.
When properly processed and sealed, unopened refrigerator product can be stored up to 6 months, and shelf-stable product up to 18 months.
Yield: 4 pints