Kosher Dill Refrigerator Pickles

For every 2 quarts of pickles:

• 3 1/2 lbs pickling cucumbers (about 14 small to medium)


• 2 cups water


• 1 cup vinegar (5% acidity)


• 1/4 cup Ball Kosher Dill Pickle Mix

2  Ball Quart Jars

Optional:

Fresh Dill sprigs
1 tsp  fresh chopped garlic
1 tsp peppercorns


Prepare Kosher Dill Pickles

1. CUT ends off cucumbers. Cut into spears.
2. COMBINE water, vinegar, and Ball® Kosher Dill Pickle Mix in a medium saucepan. Heat to a boil.

Refrigerator Pickles:  

1. POUR hot pickling liquid over cucumber spears in a large bowl. Cool to room temperature, about 30 minutes.
2. PACK cucumber spears into jars. Ladle pickling liquid over cucumbers. Place lids and bands on jars.
3. REFRIGERATE pickles. For best flavor, allow pickles to stand in refrigerator for 3 weeks.

For better results:   Slice in chips or spears.  Fill jars with cucumber slices/spears and any optional items and ladle or pour pickling mix over cucumbers leaving 1/2 inch head space