Kosher Dill Pickles


Preserving Method: Water Bath Canning

Prepare Kosher Dill Pickles
  1. CUT ends off cucumbers. Cut into spears.
  2. COMBINE water, vinegar, and Ball® Kosher Dill Pickle Mix in a medium saucepan. Heat to a boil.
  3. PACK based on ENJOY NOW or FRESH PRESERVE steps below.
ENJOY NOW (Refrigerate up to 3 months):
  1. POUR hot pickling liquid over cucumber spears in a large bowl. Cool to room temperature, about 30 minutes.
  2. PACK cucumber spears into jars. Ladle pickling liquid over cucumbers. Place lids and bands on jars.
  3. REFRIGERATE pickles. For best flavor, allow pickles to stand in refrigerator for 3 weeks.


FRESH PRESERVE (Store up to 1 year):
  1. PREPARE canner, jars, and lids according to manufacturer's instructions.
  2. PACK spears into hot jars. Ladle hot pickling liquid over spears leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip jar in boiling water canner. Repeat until all jars are filled. 
  3. PROCESS jars for 15 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
QUICK TIP: For best flavor, allow pickles to stand 4-6 weeks.