State Fair Kosher Dill Pickles

State Fair Kosher Dill Pickles

  By  , ,

October 25, 2015

  • Yields: About 7 quarts or 14 pints
State Fair Kosher Dill Pickles


1Wash cucumbers and remove blossoms : drain, leave whole or cut into slices or spears.

2Combine the Kosher Dill Mix , vinegar and water into a large non-reactive pot. Do not use Aluminum. Bring mixture just to a boil over medium heat, stirring constantly until mixture dissolves.

3Pack cucumbers into sterilized jars leaving 1/2 inch of headspace.

4Carefully fill the jars with the hot pickling solution leaving 1/2 inch headspace. With a non-metallic tool remove the air bubbles from the jar and wipe rim clean with a damp cloth. Place hot lid on hot jar, screw band down evenly and firmly.

5Process in a boiling water bath for 5 minutes. After processing, remove jars and set them upright on a towel in a draft-free area to seal. After cool, test each jar for a seal by pressing on the center of the flat, if it does not flex, the jar is sealed.


9 - 11 lbs pickling cucumbers,( about 50-3 to 4 inches) washed and trimmed

3 1/3 cups white distilled vinegar 5% acidity

7 1/3 cups water

1 package Mrs. Wages® Kosher Dill Pickle Quick Process 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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