Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
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Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Sandy’s Spicy Dill Pickles — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Sandy’s Spicy Dill Pickles — Mrs. Wages
Ingredients
- 9-11 lbs pickling cucumbers 3-4” length
- 1 pouch Mrs. Wages® Kosher Dill Pickle Mix
- 3 1/3 cups white distilled vinegar (5% acidity)
- 7 1/3 cups water
- Red Pepper Flakes
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Wash cucumbers and remove the blossoms and ends. Combine the Mrs. Wages® Kosher Dill Mix with the vinegar and water as stated on the Mrs. Wages kosher dill pickle package. Bring the mixture just to a boil over medium heat (do use an aluminum pot). Stir constantly until mixture is dissolved.
- Pack the sliced or quartered pickles into sterilized jars. Add 1/4 tsp of hot pepper flakes into the jars. Pour the hot pickling mix into the jars leaving 1/2 inch of headspace. Remove air bubbles.
- Cap the jars with sterilized jars and lids. (Note: If more liquid is needed for proper headspace, add a mix of 1 part vinegar to 2 parts water.) Process 5 minutes for pints and 10 minutes for quart jars in a boiling water bath canner.
- Remove and cover jars with a towel to keep cool air from hitting the hot jars. Test and make sure all jars have sealed. If a jar has not sealed place in refrigerator and eat within 2 weeks. Pickles will be ready to eat after 24 hours. These will be fairly spicy.
- You may use 1/8 tsp of flakes to make them a little less spicy.
- Processing: As published by Mrs. Wages: "Process 5 minutes" (boiling water bath canner) - 5 minutes.
Recipe Notes
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Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.