Mrs. Wages® Polish Dill Pickles Refrigerator Pickle Mix
A peppery dill pickle flavor. This mix contains herb and spice components and all you need to do is just add vinegar and water through the canning process. Each pouch makes 4 pints of crisp, crunchy pickles.
Refrigerator Pickles without the work or the wait compared to the Quick Process® Pickles. Boiling water bath method not required if you simply make and store in the refrigerator for up to 6 months unopened. Ready to eat in 24 hours after preparation.
- Net Wt. 1.94 oz (55 g)
- Makes 4 pints
Ingredients: Salt, Spice (Includes Mustard Seed), Maltodextrin, Spice Extractives (Includes Turmeric Extract & Mustard Oil), Citric Acid.
POLISH DILL PICKLESMakes 4 Pints
- 2 lbs of pickling cucumbers (about 10–3 to 4-inches)
- 1¼ cup Mrs. Wages® White Distilled Vinegar (5% acidity)
- 1¾ cups water
- 1 pouch Mrs. Wages® Polish Dill Pickles 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 or cut into spears or slice.
COMBINE Mrs. Wages® White Distilled Vinegar, water and Mrs. Wages® Polish 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 1 part hot water.
COOL jars to room temperature. Keep unopened properly processed product refrigerated and use within 6 months. Once opened, use within 1 week.
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