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
Read the complete card before starting and follow every source-specific step.
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
State Fair Kosher 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.
State Fair Kosher Dill Pickles — Mrs. Wages
Ingredients
- 9 - 11 lbs pickling cucumbers,( about 50-3 to 4 inches) washed and trimmed
- 3 1/3 cups white distilled vinegar 5% acidity
- 7 1/3 cups water
- 1 package Mrs. Wages® Kosher Dill Pickle Quick Process Mix
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 blossoms : drain, leave whole or cut into slices or spears. Combine the Kosher Dill Mix , vinegar and water into a large non-reactive pot. Do not use Aluminum. Bring mixture just to a boil over medium heat, stirring constantly until mixture dissolves.
- Pack cucumbers into sterilized jars leaving 1/2 inch of headspace. Carefully fill the jars with the hot pickling solution leaving 1/2 inch headspace. With a non-metallic tool remove the air bubbles from the jar and wipe rim clean with a damp cloth.
- Place hot lid on hot jar, screw band down evenly and firmly. Process in a boiling water bath for 5 minutes. After processing, remove jars and set them upright on a towel in a draft-free area to seal.
- After cool, test each jar for a seal by pressing on the center of the flat, if it does not flex, the jar is sealed.
- Processing: As published by Mrs. Wages: "Process in a boiling water bath for 5 minutes" (boiling water bath canner) - 5 minutes.
Recipe Notes
Private Notes
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Cool, verify seals, label, and store correctly.
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.