- 9-11 lbs of pickling cucumbers (about 50–3 to 4 inches)
- 3 ⅓ cups Mrs. Wages® White Distilled Vinegar (5% acidity)
- 7 ⅓ cups water
- 1 pouch Mrs. Wages® Kosher Dill Pickles Mix
PREPARE & 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
headspace. Evenly divide hot pickling liquid among the packed
jars, leaving ½-inch 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.
PROCESS pints 10 minutes*, quarts 15 minutes*, in a boiling
water bath canner. Turn off heat, carefully remove canner lid, and
let jars stand for 5 minutes in canner. Remove jars. Let jars sit
undisturbed to cool at room temperature for 12 to 24 hours. Test
jars for airtight seals according to manufacturer’s directions. If jars
do not completely seal, refrigerate and consume within 1 week.
Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness. Store properly processed shelf-stable product in a cool place, and use within 1 year.
