Indiana State Fair - Mrs. Wages® Hot Dill Pickles

Indiana State Fair – Mrs. Wages® Hot Dill Pickles

  By  , ,

October 25, 2015

"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.”

  • Yields: 12 - 14 Pints
Indiana State Fair - Mrs. Wages® Hot Dill Pickles


1Pack whole cucumbers in clean jar. Add 1 or 2 jalapeno peppers, 3 small red pepper stripes, 1/4 tsp. alum, and ¼ tsp. mustard seed to each jar. Bring water vinegar and Mrs. Wages® Dill Pickle Mix to a boil. Pour boiling solution over each jar and seal. Process hot water bath for 10 minutes.


9-11 lbs whole cucumbers (3-4 inches)

1 or 2 jalapeno peppers (per jar)

3 small red pepper stripes (per jar)

1/4 tsp alum (per jar)

1/4 tsp mustard seed (per jar)

Bring to a boil

7 cups of water

3 1/2 cups white vinegar (5% acidity)

1 pouch Mrs. Wages® Dill Pickle Mix


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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.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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