Illinois State Fair — Mrs. Wages Kosher Dill Pickles
My 19-year-old son James loves the Mrs. Wages® pickles so I made a point of making them for him this year. We purchased pickles at a church sale for several years and didn't know what made them different. (He didn't prefer the ones I usually made!) I finally determined it was the Mrs. Wages® mix, so he was very excited that we could finally make our own!
Directions
Sterilize pint jars. Wash cucumbers and remove blossoms; drain. Leave whole, cut into spears or slice.
Combine Mrs. Wages® Quick Process Kosher Dill Pickles Mix, vinegar and water into a large nonreactive pot. Bring mixture just to boil over medium heat, stirring constantly until mixture dissolves.
Pack cucumbers into sterilized jars, leaving ½-inch headspace. Evenly divide hot pickling liquid among the packed jars, leaving ½-inch headspace. Remove air bubbles and cap each jar as it is filled. If more liquid is needed for proper headspace, add a mix of 1 part vinegar and 2 parts water.
Process pints 10 minutes in a boiling water bath canner. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within two weeks. Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness.
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
Sterilize pint jars. Wash cucumbers and remove blossoms; drain. Leave whole, cut into spears or slice.
Combine Mrs. Wages® Quick Process Kosher Dill Pickles Mix, vinegar and water into a large nonreactive pot. Bring mixture just to boil over medium heat, stirring constantly until mixture dissolves.
Pack cucumbers into sterilized jars, leaving ½-inch headspace. Evenly divide hot pickling liquid among the packed jars, leaving ½-inch headspace. Remove air bubbles and cap each jar as it is filled. If more liquid is needed for proper headspace, add a mix of 1 part vinegar and 2 parts water.
Process pints 10 minutes in a boiling water bath canner. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within two weeks. Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness.
