Canning & Preserving Recipes: Dill Pickles
Categories: Canning & Preserves
Pickles, Relishes & Chutneys
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Dill Pickles
Featuring Ball® Simple Creations® Kosher Dill Pickle Mix
Makes 4 (32 oz) quarts or 8 (16 oz) pints
You will need:
 7 lb pickling cucumbers (about 28 small to medium)
 6 cups water
 2-1/2 cups vinegar
 1 5-oz pkg Ball® Simple Creations® Kosher Dill Pickle Mix
 4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) CUT ends off cucumbers. Cut into spears.
2.) COMBINE water, vinegar and contents of package in a medium saucepan. Heat to a boil.
3.) POUR hot pickling liquid over cucumber slices in a large bowl. Cool to room temperature, about 30 minutes.
4.) PACK cucumber slices into clean jars. Ladle pickling liquid over cucumbers. Place lids and bands on jars.
5.) REFRIGERATE up to 3 months.
Note: For added crispness, soak cut cucumbers in ice water for 4 hours before preparing recipe. For added flavor, allow pickles to stand for 2 weeks.
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Tags: Canning & Preserving, Canning Food, Canning Marmalade, emergency, How to Can Food, lds, LDS Canning, LDS Emergency Preparedness, LDS Emergency Resources, LDS Food Storage, Long-term Food Storage, preparedness, resources
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Posted on May 25th, 2013