Mrs. Wages® Kosher Dill Pickles Refrigerator Pickle Mix

• 2 lbs of pickling cucumbers (about 10-3 to 4-inches)
• ¾ cup Mrs. Wages® White Distilled Vinegar (5% acidity)
• 2 cups water
• 1 pouch Mrs. Wages® Kosher 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 slices.

COMBINE Mrs. Wages® White Distilled Vinegar, water and Mrs. Wages®
Kosher 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 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.