Kosher Dill Pickles
Ingredients
- 10 to 12 pounds 3-5 inch pickling cucumbers
- 7 cups water
- 4 1/2 cups white vinegar, 5 % acidity
- 1 package Ball 100% Kosher Dill Pickle Mix
Prepare home canning jars and lids according to manufactures
direactions. Thoroughly wash and clean cucumbers; trim 1/16 inch
off each end. Drain. May be left whole or cut into spears.
Combine water, vinegar and pickling mix and bring to a boil.
Remove from heat. Pack cucumbers into hot jars. You may add a
clove of garlic at this point if you wish. Ladle hot pickling
mixture into jars leaving a 1/4 inch headroom. Remove air bubbles
with a non metallic spatula. Wipe rim clean. Place lid on and
screw band down evenly and firmly. Do not use excessive force.
Process 15 minutes in a boiling water bath canner.
Yield; About 7 quarts or 14 pints.
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