kosher dill pickles - small batch

Name: Kosher Dill Pickles - Small Batch
Prep time: 20 min
Cook time: 30 min
Ingredients: 3-1/2 pound(s) pickling cucumbers (about 12 small) english or kirby; 2 cup(s) bottled or spring water; 1 cup(s) white vinegar (5% acidity); 1 package(s) ball kosher dill pickle mix (1.8 ounce) small batch; 3 pint(s) ball new,fresh preserving jars with lids & bands

(1 RATING)

177 Pinches 8 Photos

Skip Davis

Morton, MS

Updated on Aug 30, 2011

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

Rate

prep time 20 Min

cook time 30 Min

method ---

yield Makes: 3 pint jars

Ingredients

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

How To Make kosher dill pickles - small batch

Step 1

PREPARE canner, jars and lids according to manufacturer's instructions.

Step 2

CUT ends off cucumbers. Cut into spears.
Step 3

COMBINE water, vinegar, and pickling spice pouch in a medium saucepan. Heat to a boil.
Step 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.
Step 5

PROCESS in boiling water canner for 15 minutes.
Step 6

FOR BEST FLAVOR: Allow pickles to stand for 4-6 weeks.
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