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Sandy’s Spicy Dill Pickles

Yields

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.

Sandy's Spicy Dill Pickles

 9-11 lbs of pickling cucumbers 3-4” length
 1 pouch Mrs. Wages® Kosher Dill Pickle Mix
 3 1/3 cups of white distilled vinegar (5% acidity)
 7 1/3 cups water
 Red Pepper Flakes
1

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.

2

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.)

3

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.

4

Pickles will be ready to eat after 24 hours.

5

These will be fairly spicy. You may use 1/8 tsp of flakes to make them a little less spicy.

Nutrition Facts

0 servings

Serving size