Mrs. Wage's Kosher Dill Pickles
Servings 6
Cost $20
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.