Quick Kosker Dill Pickles

Love them or hate them, Mrs. Wages canning mixes have been around for a while and many first time canners have used them and many continue to do so throughout their years of canning. For the most part, the Mrs. Wages pasta and salsa mixes tend to be stronger or bolder than I like. On the rare occasion in which my wife bought some on clearance at our local Walmart, I actually doubled the amount of tomatoes called for in the recipe and found that the taste was acceptable. While doubling the amount of tomatoes made the mix more economical, I still prefer to use my own pasta and salsa recipes.

The two products of Mrs. Wages that my wife purchased on clearance that I do like are the 'Kosher Dill Pickles' and 'Bread And Butter Pickles' mixes. The thing that kinda gets me with these mixes though is that they cost somewhere between $2.50 to $3.50 (depending on where you shop) for approximately ¾ cup (6.5 ounces) of mix that contains: salt, turmeric, dehydrated garlic, citric acid and maltodextrin. Personally I think this is ridiculous when you can make your own Mrs. Wages style Kosher Dill Pickles mix for less then $0.50. I call them 'Kosher' style, because the mix sold by Mrs. Wages is not kosher approved (the package does not have the kosher seal on it). To make kosher dill pickles you have to use kosher salt (See Chef's Note regarding kosher salt).

The Recipe

Although I liked the Mrs. Wages pickling mixes, I knew that I could make my own brine that had almost the exact same taste for a whole lot cheaper, and I think I have succeeded. My version of Quick kosher style pickles are easy and quick to make using my recipe which I based on the flavor and liquid amounts as used by the Mrs. Wages Kosher Dill Mix (actually I could not tell the difference when compared side-by-side). If you like this particular pre-made mix, then you will love making kosher dills with this recipe.

Mrs. Wages Kosher Dill Clone (Makes 7 Quarts)

7 ½ cups water

3 ½ cups vinegar (5% acidity)

½ cup pickling salt

1 tablespoon minced garlic

2 teaspoons pickling spice

1 teaspoon dried dill

1/8 teaspoon turmeric

1/8 dried mustard (See Chef's Note)

Add enough water to your boiling water canner to cover the jars by three inches that you will be canning the cucumbers in. And turn on high to bring to a boil. While the water is heating start by making your brine.

Combine water, vinegar, garlic, and turmeric in a large stockpot. Place the dried dill and pickling spice in a cheesecloth and tie tight making a sachet (spice bag) and throw it into the stockpot with the remaining ingredients. Bring the liquid to a boil and reduce the heat to a simmer and cook for 15 minutes to allow the spices to cook releasing their flavors into the liquid.

Wash cucumbers and drain, then cut off the blossom ends. If making hamburger dills, cut the cucumbers into ¼-inch slices. If making spears then cut lengthwise and quarter as necessary to fit into your jars of choice.

Chef's Note: I know Mrs. Wages uses 7 1/3 cups of water and 3 1/3 cups vinegar, but rounding the amount of liquids to ½ cup makes it easier. The ratio of water to vinegar is the same and there is no noticeable taste difference. If you do not wish to put mustard seed in your individual jars then add then add 1/8 teaspoon ground mustard to your brine. Personally I like the look of having the individual mustard seeds in each jar.

Pack cucumbers into hot jars leaving ½inch headspace. Add 1/4 teaspoon mustard seed per pint, 1/2 teaspoon per quart and pickle crisp if desired per the package instructions. Remove air bubbles and adjust two-piece caps. Process both pints and quarts in a water bath canner for 15 minutes.

Chef's Note: If you want true kosher pickles, then you need to use kosher salt instead of pickling salt. Kosher salt can be safely used in place of pickling salt, however you need to make sure that the kosher salt you use has no additives or anti-caking agents as they make cause the brine to darken and become cloudy.

Pickling Spice Recipe

Pickling spice comes in a wide variety of flavors and brands. If you do not have any pickling spice on hand and you have the necessary spices, you can make your own. I have included a basic pickling spice recipe for you just in case you do not have any or simply run out and what to make your own pickling spice mix.

2 tablespoons mustard seeds

2 tablespoons coriander seeds

1 tablespoon allspice berries

1 tablespoon black peppercorns

1 tablespoon crushed red pepper flakes (optional)

2 teaspoons dill seed

1-2 bay leaves, crumbled

Combine all the ingredients together in a small container and mix throughly. Use as directed by your individual recipe.

Conclusion

I hope you will enjoy making and using my simple kosher dill style pickle recipe. If you have used Mrs. Wages in the past, you can save 80% or more by making your own brine with the items you have in your pantry. After all isn't that part of the reason you grew a garden anyway to save money and supply your family with a ready supply of nutritious and delicious canned products? This recipe is quick, simple and easy to make and I hope that you and your family will enjoy making and eating these quick and easy kosher style pickles, I know mine does. As always, if you have enjoyed this article, please share it with your friends and don't forget to send us a friend request on Facebook and Google+ so that you will not miss out on any of our new articles.

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References:

Ball Blue Book Guide To Preserving (2011)

USDA Complete Guide To Home Canning, Guide 06: Preparing and Canning Fermented Food and Pickles. Revised 2015.