Kosher Dill Pickles

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Preserving Method: Water Bath Canning

Prepare Kosher Dill Pickles

  1. Cut ends off cucumbers. Slice into spears.
  2. Combine water, vinegar, and 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 slices in a large bowl. Cool to room temperature, about 30 minutes.
  2. Pack cucumber slices into jars. Ladle pickling liquid over cucumbers. Place lids & bands on jars.
  3. Refrigerate pickles. For best flavor, allow pickles to stand in refrigerator for 3 weeks.

-OR-

FRESH PRESERVE (Store up to 1 year):

  1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  2. Pack slices into a hot jar leaving a ½ inch headspace. Ladle hot pickling liquid over slices leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  3. Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed. For best flavor, allow pickles to stand for 4-6 weeks.

For every 2 quarts of pickles: