Kosher Dill Pickles - Small Batch

Skip Davis

By
@Grandpaskip

Kosher Dill Pickles Featuring Ball® Kosher Dill Pickle Mix - Small Batch Now with Pickle Crisp® Granules for crunchier pickles!

SKIP'S NOTE: This new pickle mix does away with all the added things you needed for pickling. (Salt, Alum, Pickle crisp granules). It's ALL in there !!

Photo & instructions re-printed from Ball canning company


Featured Pinch Tips Video

Comments:

Serves:

Makes: 3 pint jars

Prep:

20 Min

Cook:

30 Min

Ingredients

3-1/2 lb
pickling cucumbers (about 12 small) english or kirby
2 c
bottled or spring water
1 c
white vinegar (5% acidity)
1 pkg
ball kosher dill pickle mix (1.8 ounce) small batch
3 pt
ball new,fresh preserving jars with lids & bands

Directions Step-By-Step

1
PREPARE canner, jars and lids according to manufacturer's instructions.
2
CUT ends off cucumbers. Cut into spears.
3
COMBINE water, vinegar, and pickling spice pouch in a medium saucepan. Heat to a boil.
4
PACK spears into jars. Ladle hot pickling liquid over spears leaving 1/2 inch head space. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
5
PROCESS in boiling water canner for 15 minutes.
6
FOR BEST FLAVOR: Allow pickles to stand for 4-6 weeks.

About this Recipe