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kosher dill pickles - small batch

(1 rating)
Recipe by
Skip Davis
Morton, MS

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

(1 rating)
yield serving(s)
prep time 20 Min
cook time 30 Min

Ingredients For kosher dill pickles - small batch

  • 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

How To Make kosher dill pickles - small batch

  • 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.

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