Kosher Dill Pickles - Small Batch

Skip Davis


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 vote

Makes: 3 pint jars
20 Min
30 Min


  • 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.

Printable Recipe Card

About Kosher Dill Pickles - Small Batch

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