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Kosher Dill Refrigerator Pickles

Yields4 Pints

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?

canning bread and butter pickles

 2 lbs pickling cucumbers (about 10-3 to 4-inches)
 3/4 cup Mrs. Wages® White Distilled Vinegar (5% acidity)
 2 cups water
 1 pouch (1.94 ounces) – Mrs. Wages® Kosher Dill Refrigerator Pickle Mix
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PREPARE and PROCESS home canning jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot.

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

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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.

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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.

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Cool jars to room temperature. Keep unopened properly processed product refrigerated and use within 6 months. Once opened, use within 1 week.

Nutrition Facts

0 servings

Serving size

4 Pints