Dill Pickles Quick Process Pickle Mix

Dill quick-process seasoning for the seven-quart cucumber recipe.

Classic dill pickle flavor

This dry seasoning mix is made for cucumber pickles with a dill-forward flavor. It contains salt, spice extracts and citric acid. Combine the pouch with the vinegar and water specified in the recipe, then use the full mixture with the cucumbers. The packet does not include produce or liquid, so gather those before beginning.

A practical batch size

The 6.5-ounce pouch is sized for a seven-quart recipe. That yield makes it easier to plan for a garden harvest and choose jars before heating the brine. This version is distinct from the garlic-forward Kosher Dill mix and from refrigerator pickle liquids. Check the flavor line so the recipe matches the seasoning in the pouch.

Keep the recipe close

The quick-process method includes preparation of the cucumbers and hot liquid, jar filling and a boiling-water process. Use a nonreactive pan and follow the stated quantities. The instructions explain how much headspace to leave and how to handle jars after processing. Keeping those steps together avoids mixing directions from a different flavor or package format.

Preserve according to the formula

Follow the package directions for processing time and altitude adjustment. Do not change the vinegar and water ratio, even if a different pickle style is preferred. A tested recipe is the safety plan for shelf-stable pickles. After processing, cool jars undisturbed, check the seal and store them as directed. Keep unused mix dry and closed for its next use.

A practical fit

Dill pickles can go beside a meal, into a sandwich or onto a snack plate. This pouch gives a consistent seasoning blend across a larger batch, which is useful when cucumbers ripen together. Make the full recipe in one session and keep the label with finished jars so the batch can be identified later. Store pickles according to the recipe used.

For the pantry

The plain dill flavor is easy to pair with everyday meals. Keeping it separate from garlic or spicy packets helps preserve the intended taste across several batches.

DILL PICKLES Makes 7 Quarts

Makes 7 Quarts

YOU WILL NEED

• 9-11 lbs of pickling cucumbers (about 50–3 to 4 inches)
• 3 ⅓ cups Mrs. Wages® White Distilled Vinegar (5% acidity)
• 7 ⅓ cups water
• 1 pouch Mrs. Wages® Dill Pickle Mix

DIRECTIONS

PREPARE & PROCESS home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

WASH cucumbers and drain. Cut a 1/16-inch slice off blossom end and discard. Leave cucumbers whole, cut into spears or slice.

COMBINE Mrs. Wages® White Distilled Vinegar, water, and Mrs. Wages® Dill Pickles Mix into a large non-reactive saucepan. Do not use aluminum. Bring mixture just to boil over medium heat, stirring constantly until mixture dissolves. Remove from heat.

PACK cucumbers into sterilized hot jars, leaving ½-inch headspace. Evenly divide hot pickling liquid among the packed jars, leaving ½-inch headspace. Unused brine may be stored in a non-reactive container up to 1 week in refrigerator. Remove air bubbles, wipe rim and cap each jar as it is filled. If more liquid is needed for proper headspace, add a mix of 1 part hot vinegar and 2 parts hot water.

PROCESS pints 10 minutes**, quarts 15 minutes**, in a boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12 to 24 hours. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within 1 week.

Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness. Store properly processed shelf-stable product in a cool place, and use within 1 year.

**Processing time listed is for altitudes less than 1000 feet. At Altitudes of 1000 feet or more, increase processing time 1 minute for each 1000 feet of altitude.