This recipe won first place in Mrs. Wages® Pickling Contest at the 2014 Indiana State Fair. Chuck says the key is to “chunk” up the vegetables. “It’s marvelous and you can eat it the next day!”
“I’ve won first place for my pickles in the past. The secret to blue ribbon canning is using ingredients right out of the garden and processing it quickly to preserve that taste.”
I came up with the idea to do radish pickles because we had a bumper crop of radishes this year in our garden, and you can only eat so many raw radishes you know? I like dill with radishes, and I’ve used the Mrs. Wages® Quick Process Dill Pickle Mix for a number of years to make dilled carrot pickles, so I thought I’d give radishes a try. I found the recipe needed a little sugar to keep the vinegar-radishy-ness from being too harsh.
I like my pickles a bit spicy, so I have added the red pepper flakes. The judge said she could definitely taste them. I’ve been using Mrs. Wages® for the past five or six years, and I love the pickle and salsa mixes. I’m a beginner at pickling, but enjoy it. I get my cucumbers from local farmer’s markets.
Rod Zeitler’s Blue Ribbon Kosher Dill Pickles
I’ve been canning 25-30 years. I have a passion for cooking. I grow all my own vegetables including my cucumbers. I’ve used Mrs. Wages® before. I like the pickles, they are awesome. Everyone’s been wanting my pickles, so the word must be out! This is my first time I’ve entered the State Fair and won third place in two different competitions.
State Fair Kosher Dill Pickles
Ketchup Red Pepper Sauce with Herbed Polenta Fries
Kickin’ Raspberry Spread
Ketchup Veggie Beef Stir Fry
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