Mrs. Wages Dill Pickles Recipe

Directions

1PREPARE and PROCESS home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

2WASH cucumbers and drain. Cut 1/16-inch slice off the blossom end and discard. Leave cucumbers whole, cut into spears or slice.

3COMBINE Mrs. Wages® White Distilled Vinegar, water and Mrs. Wages® 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.

4Remove from heat.

5Pack cucumbers into sterilized hot jars, leaving ½-inch headspace. Evenly divide hot pickling liquid among the packed jars, leaving ½-inch headspace.

6Unused 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 parts hot water.

7Process pints 10 minutes*, quarts 15 minutes*, in a boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12 to 24 hours. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within 1 week.Let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12 to 24 hours. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within 1 week.

8Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness. Store properly processed shelf-stable product in a cool place, and use within 1 year.

9* Processing time listed is for altitudes less than 1000 feet. At altitudes of 1000 feet or more, increase processing time 1 minute for each 1000 feet of altitude. "