Kosher Dill Pickles

Weekly Recipe: 
NonWeekly
Makes 2 quarts

3 1/2 pounds pickling cucumbers (about 14 small to medium)

2 cups water one cup vinegar (5 percent acidity)

1 (1.8 ounce) pouch Ball Kosher Dill Pickle Mix­– Small Batch

2 Ball quart (32 ounces) Fresh Preserving Jars with lids and bands

Prepare canner, jars, and lids according to manufacturer’s instructions. Cut ends off cucumbers. Cut into spears. Combine water, vinegar, and contents of pouch in medium saucepan. Boil water. Pack spears into jars. Ladle hot pickling liquid over spears leaving 1/2 inch headspaces. Remove air bubbles. Wipe rims. Center lids on jars. Apple bands and adjust to fingertip tight. Process in boiling water canner for 15 minutes, adjusting for altitude. For best flavor, allow pickles to stand for four to six weeks.

Recipe and image provided by Ball Corporation.