Dill Pickles Recipe for Canning
Author: Lori
Ingredients
  • 9-11 lbs cucumbers
  • 3½ cups White Distilled Vinegar
  • 7⅓ cups water
  • 1 pouch Mrs. Wages Dill Pickles Mix
  • Sprigs of Dill
  • 7 garlic cloves
Instructions
  1. Prepare and process canning jars and lids. Boil the jars and lids before filling.
  2. Wash and soak in ice cold water. This will make them crisper! You can leave whole, spear or slice them....or all of the above. You may to do all of the above to get as many as you can in a jar.
  3. Combine Dill Mix, vinegar, and water into large non-reactive pot. Do not use aluminum. Bring mixture just to a boil and mixture dissolves.
  4. Add a sprig of dill and garlic clove to the jars.
  5. Pack cucumbers into jars, leaving ½-ince of headspace. Evenly divide hot pickling liquid among the packed jars, leaving ½-inch headspace. This package did 7 quart jars, just like it said.
  6. Process (or bathe) for 10 minutes in boiling water bath canner. Let sit in an area where they won't be disturbed. They'll be ready to eat in 24hrs. I recommend refrigerating before eating to allow for crisper pickles.
Recipe by A Cowboy's Wife at https://acowboyswife.com/how-to-can-dill-pickles/