Mrs. Wages® Dill Pickles Quick Process® Pickle Mix
For those who want the perfect mix of pickling spices that pack the crunch you want! Perfect for burgers, fried pickles, alongside your favorite BBQ dish, or eat them all by themselves for the perfect snack! Each pouch makes 7 quarts of crisp, crunchy pickles. Before beginning any canning project, be sure to familiarize yourself with the process, the equipment you need and the ingredients. A boiling water bath method is used for the quick process recipes. The pickles are ready to eat 24 hours after preparation.
- Net wt. 6.5 oz (184.3 g)
- Makes 7 quarts
Ingredients: Salt, Maltodextrin, Spice Extractives (Includes Turmeric Extract), Citric Acid.
DILL PICKLESMakes 7 Quarts
- 9-11 lbs of pickling cucumbers (about 50–3 to 4 inches)
- 3 ⅓ cups Mrs. Wages® White Distilled Vinegar (5% acidity)
- 7 ⅓ cups water
- 1 pouch Mrs. Wages® Dill Pickle Mix
Prepare & Process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Wash cucumbers and drain. Cut a 1/16-inch slice off blossom end and discard. Leave cucumbers whole, cut into spears or slice.
COMBINE Mrs. Wages® White Distilled Vinegar, water, and Mrs. Wages® Dill Pickles Mix into a large non-reactive saucepan. Do not use aluminum. Bring mixture just to boil over medium heat, stirring constantly until mixture dissolves. Remove from heat.
PACK cucumbers into sterilized hot jars, leaving ½-inch headspace. Evenly divide hot pickling liquid among the packed jars, leaving ½-inch headspace. Unused brine may be stored in a non-reactive container up to 1 week in refrigerator. Remove air bubbles, wipe rim and cap each jar as it is filled. If more liquid is needed for proper headspace, add a mix of 1 part hot vinegar and 2 parts hot water.
PROCESS pints 10 minutes*, quarts 15 minutes*, in a boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12 to 24 hours. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within 1 week.
Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness. Store properly processed shelf-stable product in a cool place and use within 1 year.
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