Ingredients:

• 3 1/2 lbs pickling cucumbers (about 14 small to medium)
• 2 cups water
• 1 cup vinegar (5% acidity)
• 1/4 cup Dill pickle mix
• 2-1L Jars with lids and bands

Directions:

Prepare Dill Pickles

• CUT ends off cucumbers. Cut into spears. 

• Combine water, vinegar and Dill Pickle Mix in a medium saucepan. Heat to a boil. 

• Pack based on Enjoy Now or Fresh Preserve steps below. 

Enjoy now (Refrigerate up to 3 months) 

• POUR hot pickling liquid over cucumber spears in a large bowl. Cool to room temperature, about 30 minutes 

• Pack cucumber liquid over cucumber. Place lids and bands on jars. 

• Refrigerate pickles. For best flavour, allow pickles to stand in refrigerator for 3 weeks. 

Fresh Preserve (store up to 1 year) 

• PREPARE canner, jars lids according to manufacturer’s instructions. 

• PACK slice into hot jars. Ladle hot pickling liquid over slices leaving ½ inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands & adjust to fingertip tight. 

• PROCESS in boiling water canning for 15 minutes, adjusting for altitude. For best flavours. Allow pickles to stand for 4-6 weeks