• Kosher Dill Pickles

    Weekly Recipe: 
    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.

  • Watermelon Rind Pickles

    1 ound cubed watermelon rind
    1 cup white vinegar
    1 cup sugar
    4 cups water
    2 cinnamon sticks
    1 teaspoon ginger, grated

    1. Combine approximately watermelon rind, trimmed of dark green and pink, with white vinegar, sugar, water, cinnamon sticks, and grated ginger in a large stock pot.

    2. Bring to boil, reduce heat, and simmer until rind is near translucent, about an hour. Pack pickle and syrup mixture in sterilized glass jars, and chill 24 hours. Keep refrigerated.