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Mrs. Wages Dill Pickle Recipe: How To Make Quick Pickles- Three bottles of pickles sitting on a bread board
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Mrs. Wages Dill Pickle Recipe (Kosher Dill)

  Crisp, crunchy kosher dil lpickles made easy with Mrs. Wages pickle mix and a simple water bath. Ready toeat in 24 hours.
Course Snack
Cuisine American
Keyword dill, kosher, mrs wages, mrs wages dill pickle recipe, pickles
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 1 day
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
  • 3 1/3 Cups 5%White Vinegar
  • 7 1/3 Cups Water

Instructions

  • Instructions:

Sterilizing the Jars

  • Wash canning jars upside down in the dishwasher using hot, soapy water.
  • Place the clean jars in a large pot of boiling water for 10 minutes.
  • Place the lids and seals in a saucepan of boiling water for 10 minutes, and leave them in the water until you are ready to use them.

Preparing the Water Bath

  • Fill your large canning pot 2/3 full with water.
  • Add 1/4 cup of white vinegar to the water (this keeps mineral film off your jars).
  • Bring the water to a rolling boil.

Making the Brine

  • Read the directions on your Mrs. Wages pickle mix pouch before you start.
  • Combine the pickle mix with the vinegar and water in a large non-reactive pot (skip aluminum).
  • Stir over medium heat until the mix dissolves and the brine just reaches a boil, then turn off the heat.

Preparing the Cucumbers

  • 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).
  • Slice into your desired shape: spears, slices, or small whole cucumbers.

Filling the Jars

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

Processing the Jars

  • Make sure the water bath is at a rapid boil, then lower the jars in. The water needs to cover the lids by 2 inches.
  • Bring the water back to a rolling boil and process pints for 10 minutes or quarts for 15 minutes.
  • Remove the jars with the canning basket or a jar remover, wearing heat resistant gloves.
  • Place on a cooling rack and let the jars sit undisturbed for 12 to 24 hours.
  • Check that each lid has sealed: the center should not flex when pressed. Sealed jars can be stored in the pantry for up to 1 year; refrigerate any jar that did not seal.

Pickles are ready to eat in 24 hours, but the longer they sit, the better they get. Four to six days is the sweet spot. Once opened, a jar keeps in the refrigerator for up to six weeks.