Mrs. Wages Dill Pickle Recipe: How To Make Quick Pickles
Have you ever made homemade pickles? Today I am not only sharing Mrs. Wage’s pickle recipe, but I will also share a fabulous recipe from scratch from one of my blogging friends.
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, 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.
We started with a bit of research to find some options for homemade pickle recipes and found some effortless options.
Mrs. Wage’s 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. Mrs. Wage’s 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 USDA (National Institute of Food and Agriculture) that explains everything you need to know about home canning.
This USDA 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.
- A large cooking pot to use as a water bath canning pot
- A canning basket or jar remover
- Heat resistant gloves
- Measuring cup
- Large pot to make the pickling mixture
- 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).
- Cucumbers-I purchased some Persian cucumbers and had a few of my own cucumbers from the garden.
- One package of pickle mix from Mrs. Wages.
- 5% white vinegar. If you want a tart and crisp pickle, you can use 10% white vinegar.
SHOP SUPPLIES FOR CANNING PICKLES
Directions to make Mrs. Wage’s pickle recipe
Sterilizing the Ball jars
- Clean canning jars upside down in the dishwasher using hot soapy water.
- Place your clean jars in a large pot of boiling water for 10 min.
- 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).
Prepare water bath
- Fill the large pot 2/3 full with water.
- Add 1/4 cup of white vinegar.
- Bring hot water to a rolling boil.
Prepare the pickling mixture for Mrs. Wages pickle recipe
- Please read the manufacturer’s instructions on Mrs. Wage’s package of her pickling spice.
- Combine Mrs. Wage’s mixture with water and vinegar in a large pot.
- Stir over medium heat until the mixture dissolves and reaches a rapid boil.
- Turn off the heat.
Preparing the cucumbers for Mrs. Wages pickles
- Wash cucumbers.
- Slice your cucumbers into the desired shape. You can cut spears, slices or use small whole cucumbers.
Filling the jars
- Pack cucumbers .
- Fill the jars with the pickling syrup you prepared, leaving a half inch of headspace.
- Place the sterilized seal and lid onto the jar and twist until closed.
- Remove air bubbles and adjust the headspace if needed. Wipe the rims of the jars with a damp paper towel.
Preparing the water bath for Mrs. Wages pickle recipe
- Be sure the water has reached a rapid boil.
- Place jars in the water bath. (The water level needs to be 2″ over the lid of the jars).
- Bring the water back to a rolling boil.
- Leave the jars in the boiling water bath for 10 minutes.
- Remove the jars by lifting the canning cage or using a jar remover while wearing heat-resistant gloves.
- Place on a cooling rack until the jars reach room temperature.
- Place in the refrigerator.
- 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.
- Once you open the pickles. they will stay fresh in the refrigerator for up to six weeks.
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Mrs. Wage’s Kosher Dill Pickles
Equipment
- 1 Large cooking pot to use as a water bath canning pot.
- 1 Canning basket or jar remover.
- 1 pr Heat resistant gloves
- 1 measuring cup
- 6-8 Ball 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).
- 1 Large pot to make the pickling mixture
Ingredients
- 8 lbs. Persian Cucumbers
- 1 package Mrs. Wages Kosher Dill Pickle Mix
- 4 Cups 5%White Vinegar
Instructions
- Clean canning jars upside down in the dishwasher using hot soapy water.
- Place your clean jars in a large pot of boiling water for 10 min.
- 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).
- Fill the large pot for the water bath 2/3 full with water.
- Add 1/4 cup of white vinegar.
- Bring hot water to a rolling boil.
- Please read the manufacturer's instructions on Mrs. Wage's package of her pickling spice.
- Combine Mrs. Wage's mixture with water and vinegar in a large pot.
- Stir over medium heat until the mixture dissolves and reaches a rapid boil. Turn off the heat.
- Wash cucumbers and slice them into the desired shape. You can cut spears, slices or use small whole cucumbers.
- Pack cucumbers in the jar and fill with the pickling syrup you prepared, leaving a half inch of headspace.
- Place the sterilized seal and lid onto the jar and twist until closed. Remove air bubbles and adjust the headspace if needed. Wipe the rims of the jars with a damp paper towel.
- Be sure the water has reached a rapid boil. Place jars in the water bath. (The water level needs to be 2" over the lid of the jars).
- Bring the water back to a rolling boil and leave the jars in the boiling water bath for 10 minutes.
- Remove the jars by lifting the canning cage or using a jar remover while wearing heat-resistant gloves.Place on a cooling rack until the jars reach room temperature.
- Place in the refrigerator.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.Once you open the pickles. they will stay fresh in the refrigerator for up to six weeks.
If you are looking for something a bit different from Mrs. Wages pickle recipe, try these yummy pickles.
Homemade pickles from scratch
Our second batch of pickles 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
- A large cooking pot to use as a boiling water bath
- A canning basket or jar remover
- Cucumbers – I purchased some Persian Cucumbers and had a few of my own cucumbers from the garden
- Heat resistant gloves
- Ball quart jars with new lids and seals (these must be canning jars, as they go through a special process so they can the heat)
- Measuring cup
- Measuring spoons
- Large pot to make the pickling mixture
- 5% white vinegar
- Black peppercorns
- Mustard seeds
- Fresh dill
- Fresh garlic
- Sugar
- Sea salt
Please see the full recipe @livinglargeinasmallhouse for these delicious pickles.
Pickle Canning Tips
Equipment
- Purchase the essential canning equipment.
Ball canning jars
- 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 – Cucumbers with thick skin are best for pickling. I used Parisian cucumbers. Check out this great article about pickling cucumbers.
- Do not use table salt. Use good quality sea salt if you are using a scratch recipe.
If you love pickles like we do, then you must try both of these recipes. I love 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 so easy and fun for the grandchildren to join in on the fun. I hope you give it a try!
Happy pickle making!
Thank you, Kim, you are so kind to share my pickle post.
Going to try theses as soon as possible. Would like to know how long they keep after they seal. Ones I’ve made in the past say to only store for six months.
Hi there. You can keep them on the shelf for up to a year, but it is best to use them in 6 months for the pickles’ best quality (firmness).
I really need to try this! I love pickles. Homemade are so good. Pinning. 🙂 Visiting from Thinking Out Loud.
Hi Jennifer, they really are delicious. Try both kinds to see what you like best. Thanks for poping over for a visit.
Sounds like you had a wonderful weekend with your granddaughters making memories Wendy. These memories will stay with them over the years. I recall spending many summers at my grandparents home canning from their garden. It always brings a smile to my face when I think of them. I may give this a try, my husband loves pickles, and I am sure he would get a kick out of this surprise.
Hi Cara. Thank you for your sweet message. I just love creating with these girls, and like you said, the memories will stay with them for years. This was my first time canning and I loved it.
I can’t wait to do it again. Wishing you a wonderful 4th of July.
super delicious and what an awesome recipe. Pinned it.
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Yummy! These look so delicious, Wendy! Pickles are a favorite in our home too, but I’ve never attempted making them myself. Thanks so much for sharing!
I have always been afraid to make pickles – something about the whole procedure seemed out of my comfort zone but your instructions make it seem like I could actually do it. What wonderful memories you are making with your grandchildren!
Yum! Homemade pickles are a fave in our house. And I LOVE all of Mrs. Wages pickle products. You’ll have to try the quick pickle and refrigerate pickle mixes next!
Thanks, Jen. I will be sure to do that. I am obsessed with the pickles now and my granddaughters cannot stop eating them… a jar a day, LOL
I have been using Mrs Wages for several years…love this product!
People can’t stop eating them after the first taste…thank you for the canning tips
Hi Mary. Yes, my grandaughters have eaten about six jars, LOL! I am going to have to make more soon.
So glad I discovered her wonderful mix. Have a great day.
Great post, Wendy! I remember my mother canning pickles each year but have never tried it myself! Project for Brian too! lol
They were so delicious, Missy. It was really fun to make both types. Hard to choose a favorite. They are both delicious.
I love pickles but have never made any. Thanks for the info.
They are so easy Rachel, and once you make them, you will never buy them again. Mrs. Wages taste very much like a Vlasic pickle.
The other are just down right delicious.
Yum! Such a fun project with your granddaughter.