Kosher Dill Refrigerator Pickles
A summertime favorite, refrigerator pickles made with Mrs. Wages® mix have helped keep family food traditions alive for generations. Delicious – who could want anything more?
Directions
PREPARE and PROCESS home canning jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot.
WASH cucumbers and drain. Cut a 1/16-inch slice off blossom end and discard. Leave cucumbers whole, cut into spears or slice.
COMBINE Mrs. Wages® White Distilled Vinegar, water and Mrs. Wages® Kosher 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. Remove from heat.
Pack cucumbers into sterilized hot jars, leaving ½-inch of headspace. Evenly divide hot pickling liquid among the packed jars, leaving ½ -inch of headspace. Unused 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.
Cool jars to room temperature. Keep unopened properly processed product refrigerated and use within 6 months. Once opened, use within 1 week.
Ingredients
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.
Ingredients
Directions
PREPARE and PROCESS home canning jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot.
WASH cucumbers and drain. Cut a 1/16-inch slice off blossom end and discard. Leave cucumbers whole, cut into spears or slice.
COMBINE Mrs. Wages® White Distilled Vinegar, water and Mrs. Wages® Kosher 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. Remove from heat.
Pack cucumbers into sterilized hot jars, leaving ½-inch of headspace. Evenly divide hot pickling liquid among the packed jars, leaving ½ -inch of headspace. Unused 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.
Cool jars to room temperature. Keep unopened properly processed product refrigerated and use within 6 months. Once opened, use within 1 week.
