Mrs. Wages Dill Pickle Recipe: Canned or Refrigerator Method

Have you ever made homemade pickles? This Mrs. Wages dill pickle recipe is the easiest way I know to make crisp, crunchy pickles at home, and I am sharing it two ways: the classic water bath canning method and a quick refrigerator version for the days you want pickles without pulling out the canner. I will also share a fabulous recipe from scratch from one of my blogging friends, so you can try both and pick a favorite.

We had three of our granddaughters for four days this past week. Our granddaughter loves dill pickles, so we decided making homemade pickles would be fun. Of course, you can make many kinds of pickles, like sweet pickles, bread and butter pickles, cucumber lime pickles, or our favorite kosher dills. I don’t think there is anything like the robust flavor of a good dill pickle.

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We started with a bit of research to find some options for homemade pickle recipes and found some effortless options.

The Mrs. Wages test kitchen came up, and I thought it was such a fantastic idea! Mrs. Wages pickle mixes come in a package you can purchase and follow the simple instructions. I thought this would be so easy for the kids to make. Mrs. Wages makes several kinds of pickle mixes like Spicy, Bread and Butter, Sweet, Polish Dill, and Kosher Dill, plus a refrigerator mix that skips the canning process entirely (more on that below). Mrs. Wages makes pickle-making easy and fun.

the canning process entirely (more on that below). Mrs. Wages makes pickle-making easy and fun.

We also found a great recipe from my friend Lynn @Livinglargeinasmallhouse that sounded easy and delicious, so we made both. Why not!

Principles of the home canning process

This is my first time canning pickles, so I wanted to read up so I knew what I was doing. I found a great article from the Ball Jar Company that explains everything you need to know about home canning. This Ball Jar Guide is full of great tips and canning safety. It is essential to follow the proper food safety guidelines when canning.

Since I do not own a pressure canner, I will use the water bath method, which I found very easy to use with just a few new pieces of equipment I purchased.

Supplies needed to make Mrs. Wage’s pickle recipe

You will need the following supplies and groceries to make 6-7 quarts of dill pickles. You can purchase these at most local grocery stores, Target, or Walmart.

1. A large cooking pot to use as a water bath canning pot
2. A canning basket or jar remover
3. Heat resistant gloves
4. Measuring cup
5. Large pot to make the pickling brine
6. Ball pint jars or quart jars with new lids and seals (these must be canning jars, as they go through a unique process so they can withstand the heat).
7. Cucumbers-I purchased some Persian cucumbers and had several of my own cucumbers from the garden.
8. One package of pickle mix from Mrs. Wages.
9. 5% white vinegar.
10. Water

SHOP SUPPLIES FOR CANNING PICKLES

Mrs. Wages Pickle Mix Instructions: Water Bath Canning Method

Sterilizing the Jars

1. Clean canning jars upside down in the dishwasher using hot soapy water.
2. Place your clean jars in a large pot of boiling water for 10 minutes.
3. Place the canning lids and seals in a large saucepan with boiling water to sterilize for 10 minutes. (do not remove the lids from the water until you are ready to use them).

Preparing the Water Bath

1. ​Fill the large pot 2/3 full with water.
2. Add 1/4 cup of white vinegar.
3. Bring hot water to a rolling boil.  

Making the Brine

1. ​Please read the manufacturer’s instructions on the Mrs. Wages pickle mix package.
2. Combine the Mrs. Wages mix with water and vinegar in a large pot.
3. Stir over medium heat until the mixture dissolves and reaches a rapid boil. 
4. Turn off the heat.

​Preparing the Cucumbers  

1. Wash the cucumbers and slice 1/16 inch off the blossom end (this is the secret to crisp pickles; the blossom contains an enzyme that softens them).
2. Slice your cucumbers into the desired shape. You can cut spears, slices, or use small whole cucumbers.

Filling the Jars 

1. Pack the cucumbers into the hot jars.
2. Pour in the hot brine, leaving a half inch of headspace.
3. Remove air bubbles with a clean utensil and adjust the headspace if needed.
4. Wipe the rims of the jars with a damp paper towel, then place the sterilized seal and lid onto the jar and twist to fingertip tightness.

Processing the Jars

1. Be sure the water has reached a rapid boil, then place the jars in the water bath. The water level needs to be 2 inches over the lids of the jars.
2. Bring the water back to a rolling boil and process pints for 10 minutes or quarts for 15 minutes.
3. Remove the jars by lifting the canning cage or using a jar remover while wearing heat-resistant gloves.
4. Place on a cooling rack and let the jars sit undisturbed for 12 to 24 hours.
5. Pickles will be ready to eat in 24 hours. However, the longer they sit, the better they get. The ideal amount of time is 4-6 days.

Mrs. Wages Refrigerator Pickle Recipe (No Canning Needed)

If the water bath feels like more than you want to take on, I have good news: Mrs. Wages also makes a refrigerator pickle mix, and it is the fastest way I know to get crisp dill pickles into your fridge. No canner, no sterilizing marathon, no special equipment beyond a clean jar. We tried this version too, and it could not be simpler.

• Wash and slice about 2 pounds of pickling cucumbers into spears or coins and pack them into clean jars.
• Combine the Mrs. Wages Refrigerator Kosher Dill Pickle Mix with 3/4 cup of 5% white distilled vinegar and 2 cups of water, bring it just to a boil, and stir until dissolved.
• Pour the hot brine over the cucumbers, let the jars cool, then pop them in the refrigerator. They are ready to eat in 24 hours. These are not shelf stable, so they live in the refrigerator, but for small batches (each pouch makes about 4 pints) they are perfect. Note, I added a slice of red pepper to this batch of pickles, so I could tell the difference from the pickles I processed in the water bath.
• The kids loved tasting the two versions of pickles, and honestly, they loved them both. It is hard not to love a Mrs. Wages pickle.

Homemade Pickles from Scratch

If you are looking for something a bit different from the Mrs. Wages pickle recipe, try these yummy pickles. Our second batch came from a recipe from my friend Lynn @livinglargeinasmallhouse. You can click the link to get the full recipe. This recipe includes lots of fresh dill, garlic, and spices.

Supplies for Homemade Dill Pickles 

1. A large cooking pot to use as a boiling water bath
2. A canning basket or jar remover
3. Cucumbers – I purchased some Persian Cucumbers and had a few of my own cucumbers from the garden
4. Heat resistant gloves
5. Ball quart jars with new lids and seals (these must be canning jars, as they go through a special process so they can withstand the heat)
6. Measuring cup
7. Measuring spoons
8. Large pot to make the pickling mixture
9. 5% white vinegar
10. Black peppercorns
11. Mustard seeds
12. Fresh dill
13. Fresh garlic
14. Sugar
15. Sea salt

Please see the full recipe @livinglargeinasmallhouse for these delicious pickles.

My Best Tips for Crisp Pickles

Equipment

Purchase the essential canning equipment: Ball canning jars are the place to start.

The mason jar lids have two components: a screw band and a flat metal lid with an integrated sealing compound. To apply the lid, tighten it until it reaches fingertip tightness, ensuring the band fits snugly on the canning jar. The sole function of the band is to secure the flat lid during the canning process. It should be removed when storing the jars. The bands can be reused if well-maintained, whereas the flat lid is only designed for single use.

When the screw band is fastened onto the flat lid, it allows for some flexibility, allowing air to escape during the canning process and preventing the jar from cracking or exploding. Once the jar is removed from the water bath, the lid will seal itself. However, it is important not to tighten the screw band when removing the mason jar from the water bath, despite the temptation to do so. This action would break the partial seal that formed inside the water bath. Instead, leave the screw band loose, and the flat lid will create a vacuum and audibly “pop” into a proper seal.

Sterilization

Be sure to sterilize your jars properly. When canning, sterilize your jars right before you are ready to can. Think of this as the first step in the process of canning.

Essentials for Pickles

• Choose the correct vinegar for your pickles. If you want to enhance the sharpness of your pickling recipes, opt for white vinegar. However, cider vinegar is the way to go if you prefer a milder flavor. For exceptionally crunchy pickles, reach for vinegar with 10% strength. (I used 5% vinegar for my dill pickles.)
• Know your cucumbers. True pickling cucumbers stay the crunchiest. I used Persian cucumbers. Check out this great article about pickling cucumbers. [Keep existing link]
• Always slice off the blossom end of the cucumber. It contains an enzyme that softens pickles, and removing it is the single best thing you can do for crunch.
• Do not use table salt. Use good quality sea salt if you are using a scratch recipe.

How to Store Homemade Pickles

Once the jars have cooled for 12 to 24 hours, check that each lid has sealed: the center should not flex when you press it. Sealed, water bath processed jars can be stored in the pantry for up to a year, though they are at their crunchy best within 6 months. Remove the screw bands for storage. If a jar did not seal, put it straight in the refrigerator and enjoy those pickles first. Any opened jar keeps in the refrigerator for about six weeks.

Refrigerator pickles (in the middle) are different: they always live in the fridge, where unopened jars keep for up to 6 months. Once you open a jar of refrigerator pickles, Mrs. Wages recommends enjoying them within a week (not that they ever last that long in our house).

Mrs. Wages Dill Pickle Recipe FAQs

Bread and Butter pickles

More of a sweet pickle person? My Mrs. Wages bread and butter pickles are just as easy, and they are sweet with a little kick.

If you love pickles like we do, then you must try these recipes. I love the Mrs. Wages pickle recipe as it is so quick and easy, and the recipe from Lynn is so fresh and delicious. In addition, this was such an easy and fun project for the grandchildren to join in on. I hope you give it a try!

Happy pickle making!