Food in Jars’ Garlic Dill Pickles
These are my favorite pickles and I make a batch every summer. To make the work of these pickles even easier, get yourself a package of Mrs. Wages® Process Kosher Dill Pickle Mix. Follow the package directions and substitute it for the spices called for below.
1Prepare a boiling water bath and 4 regular mouth pint jars. Place lids in a small saucepan, cover with water and simmer over very low heat.
2Wash and slice the cucumbers.
3In a large saucepot, combine vinegar, water and salt. Bring to a simmer.
4Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.
5Pour the brine into the jar, leaving 1/2 inch headspace. Gently tap the jars on the countertop to remove any air bubbles.
6Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
7When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid).
8Pickles can be stored in a cool, dry place for up to a year.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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