Mrs. Wages Kosher Dill Pickles Quick Process Mix, 6.5 Oz

If you love to share nature’s bounty, you’ll find a friend in Mrs. Wages. A full-flavored family of easy mixes to enhance the fresh taste of your favorite foods…and that’ll bring a smile to the people you care about! Enjoy the robust flavor of a dill pickle with garlic. This mix contains natural herbs and spices, just add vinegar and water through the canning process. Each pack makes 7 quarts of crisp, crunchy pickles the best price and quality value in canning. Before beginning any canning project, be sure to familiarize yourself with the process, the equipment you need and the ingredients. A boiling water bath method is used for the quick process recipes. The pickles are ready to eat 24 hours after preparation.

• Traditional pickle mix of classic pickle spices paired with the crunch every pickle needs
• Perfect pairing for burgers, fried pickles, alongside your favorite BBQ dish, or eat them all by themselves for the perfect snack
• No artificial flavor; Kosher
• Makes 7 quarts

Specifications

Container Type: Packet
Food Form: Powders
Form: Powders
Assembled Product Weight: 6.5 oz
Brand: Mrs. Wages
Allergen-Free Statements: Artificial Flavor Free
Assembled Product Dimensions (L x W x H): 0.75 x 5.20 x 7.70 Inches

Directions

Instructions: Create Polish Dill Pickles Makes 7 Quarts 9-11 lbs pickling cucumbers (about 50-3 to 4-inches) 3 2/3 cups Mrs. Wages® White Distilled Vinegar (5% acidity) 7 cups water 1 pouch Mrs. Wages® Polish Dill Pickles Mix PREPARE and PROCESS home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot. WASH cucumbers and drain. Cut 1/16-inch slice off blossom end and discard. Leave cucumbers whole, cut into spears or slice. COMBINE Mrs. Wages® White Distilled Vinegar, water and Mrs. Wages® Polish Dill Pickles Mix into a large non-reactive saucepan. Do not use aluminum. Bring mixture just to boil over medium heat, stirring constantly until mixture dissolves. Remove from heat. PACK cucumbers into sterilized hot jars, leaving ½-inch headspace. Evenly divide hot pickling liquid among the packed jars, leaving ½ -inch headspace. Unused brine may be stored in a non-reactive container up to 1 week in refrigerator. Remove air bubbles, wipe rim and cap each jar as it is filled. If more liquid is needed for proper headspace, add a mix of 1 part hot vinegar and 2 parts hot water. PROCESS pints 10 minutes*, quarts 15 minutes*, in a boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12 to 24 hours. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within 1 week. Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness. Store properly processed shelf-stable product in a cool place, and use within 1 year. *Processing time listed is for altitudes less than 1000 feet. At altitudes of 1000 feet or more, increase processing time 1 minute for each 1000 feet of altitude.

Warranty

Warranty information: N