Dill pickles

 I have made multiple recipes of dill pickles over the years and I think this recipe is my new favorite.

                              The recipe is on the back of the Ball Kosher Dill Pickle Mix.
For every 2 quarts of pickles, you will need:   3 1/2 lbs pickling cucumbers
                                                                  2 cups water
                                                                  1 cup vinegar
                                                                  1/4 cup ball Kosher Dill Pickle Mix
                                                                  2 quart jars with bands and lids

This recipe worked well for me this year as I was growing my own cucumbers and rarely had a large batch to do at once.  Wash and cut the ends off the cucumbers. You can cut them into spears, sandwich slices, halves etc.

             Combine water, vinegar, and pickle mix in a medium sauce pan. Heat to a boil.

Pack sliced pickles into hot jars. Ladle hot pickling liquid over cucumbers leaving 1/2 inch headspace.

Remove air bubbles, wipe rims, and center lids on jars. Apply bands and adjust to fingertip tight.
For preserving up to 1 year process in a water bath canner for 15 minutes. For best flavor, allow pickles to stand for 4-6 weeks.

           Processed pickles ready to eat within 4-6 weeks. Waiting is the hardest part :)