Rod Zeitler’s Blue Ribbon Kosher Dill Pickles

Rod Zeitler’s Blue Ribbon Kosher Dill Pickles

  By Guest  , ,

October 25, 2015

Rod Zeitler’s Blue Ribbon Kosher Dill Pickles

Directions

1Wash cucumber and trim blossom ends; drain. Leave whole, cut into spears or slice. In a large stainless steel pot, combine Kosher Dill Mix, vinegar and water. Bring mixture just to boil over medium heat, stirring occasionally until mixture dissolves.

2Pack pickles into hot, sterilized pint jars leaving 1/2 inch headspace. Add one sliced clove of garlic per jar. Ladle pickling solution into each jar maintaining 1/2 inch headspace. Remove air bubbles. Wipe the rims with a clean damp cloth. Place hot lids and rings. Pickles were processed in a boiling water bath for 10 minutes. Pickles were processed in Johnson County, IA, altitude 660 ft on 7/17/11. Pickles canned in compliance with current USDA guidelines.

Ingredients

10 lbs of pickling cucumbers 4 inches long

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

7 1/3 cup water

1 pouch Mrs. Wages® Kosher Dill Pickles Mix

4 garlic cloves sliced

00:00

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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