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.