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Garlic Dill Pickles

Yields5 Quart JarsPrep Time5 minsCook Time10 minsTotal Time15 mins

 1 qt pickling cucumbers, washed, trimmed, & sliced into spears or fat chips
 5 cups Mrs. Wages® Pickling & Canning Vinegar or apple cider vinegar
 5 cups water
 1 bag Mrs. Wages® Kosher Dill Pickles Quick Process® Pickle Mix
 10-15 peel garlic cloves (2-3 per jar)
1

Pack the cucumber slices firmly into quart sized jars. You don’t want to damage the cucumbers, but you do want them packed tightly.

2

In a large saucepot, combine vinegar, water and Mrs. Wages® Kosher Dill Pickles Quick Process® Pickle Mix. Bring to a simmer.

3

Sanitize jars, lids, and rings. Wipe lids & rings and tightly apply to jars.

4

Pour the brine into the jars, leaving ¼ inch headspace. Process in a boiling water bath for 10 minutes.

5

Remove the jars from pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid).

6

If jars did not seal properly, refrigerate and consume within one week.

7

Properly jarred pickles can be stored in a cool, dry place for up to a year.

Nutrition Facts

0 servings

Serving size

5 Quart Jars