DIY Homemade Dill Pickles
 
 
Mrs. Wages pickle seasoning makes for the perfect dill pickle! Adding fresh dill puts these pickles right over the top!
Serves: 7 quarts or 14 pints
Ingredients
  • 10 lbs. pickling cucumbers (about 25 to 35 depending on the size, smaller the better)
  • 3⅓ cups White distilled vinegar
  • 7⅓ cups water
  • 1 package Mrs. Wages Dill Pickles Mix
  • 7 to 10 Fresh dill tops, divided
Instructions
  1. PREPARE and process home canning jars and lids according to safe canning practices.
  2. WASH cucumbers and remove blossoms; drain. Slice into ¼" slices. Place in ice water bath for up to 2 hours.
  3. COMBINE dill mix, vinegar, and water into a large non-reactive pot. Do not use aluminum. Bring mixture just to boil over medium heat, stirring constantly until mixture dissolves.
  4. PACK cucumbers and ½ piece fresh dill top into sterilized jars, leaving ½" of headspace. Evenly divide hot pickling liquid among the packed jars, leaving ½" of headspace. Remove air bubbles and cap each jar as it is filled. If more liquid is needed for proper headspace, add a mix of 1 part vinegar and 2 parts water.
  5. PROCESS pints for 5 minutes, quarts for 10 minutes, in a boiling water bath canner. Test jars for airtight seals according to safe canning practices.
  6. Product is ready to eat after 24 hours, but waiting several weeks will enhance the flavor and crispness.
Notes
If jars do not completely seal, refrigerate and consume within 2 weeks.

Please refer to the website for National Center for Home Food Preservation for additional information about safe home canning. Another of my favorite canning sites is Pick Your Own.org

http://nchfp.uga.edu/
http://pickyourown.org/allaboutcanning.htm
Recipe by Pray Cook Blog at https://praycookblog.com/diy-homemade-dill-pickles/