Sandy’s Spicy Dill Pickles
I like my pickles a bit spicy, so I have added the red pepper flakes. The judge said she could definitely taste them. I’ve been using Mrs. Wages® for the past five or six years, and I love the pickle and salsa mixes. I’m a beginner at pickling, but enjoy it. I get my cucumbers from local farmer’s markets.
Directions
Wash cucumbers and remove the blossoms and ends. Combine the Mrs. Wages® Kosher Dill Mix with the vinegar and water as stated on the Mrs. Wages kosher dill pickle package. Bring the mixture just to a boil over medium heat (do use an aluminum pot). Stir constantly until mixture is dissolved.
Pack the sliced or quartered pickles into sterilized jars. Add 1/4 tsp of hot pepper flakes into the jars. Pour the hot pickling mix into the jars leaving 1/2 inch of headspace. Remove air bubbles. Cap the jars with sterilized jars and lids. (Note: If more liquid is needed for proper headspace, add a mix of 1 part vinegar to 2 parts water.)
Process 5 minutes for pints and 10 minutes for quart jars in a boiling water bath canner. Remove and cover jars with a towel to keep cool air from hitting the hot jars. Test and make sure all jars have sealed. If a jar has not sealed place in refrigerator and eat within 2 weeks.
Pickles will be ready to eat after 24 hours.
These will be fairly spicy. You may use 1/8 tsp of flakes to make them a little less spicy.
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
Wash cucumbers and remove the blossoms and ends. Combine the Mrs. Wages® Kosher Dill Mix with the vinegar and water as stated on the Mrs. Wages kosher dill pickle package. Bring the mixture just to a boil over medium heat (do use an aluminum pot). Stir constantly until mixture is dissolved.
Pack the sliced or quartered pickles into sterilized jars. Add 1/4 tsp of hot pepper flakes into the jars. Pour the hot pickling mix into the jars leaving 1/2 inch of headspace. Remove air bubbles. Cap the jars with sterilized jars and lids. (Note: If more liquid is needed for proper headspace, add a mix of 1 part vinegar to 2 parts water.)
Process 5 minutes for pints and 10 minutes for quart jars in a boiling water bath canner. Remove and cover jars with a towel to keep cool air from hitting the hot jars. Test and make sure all jars have sealed. If a jar has not sealed place in refrigerator and eat within 2 weeks.
Pickles will be ready to eat after 24 hours.
These will be fairly spicy. You may use 1/8 tsp of flakes to make them a little less spicy.
