Mrs. Wages, Bread & Butter Pickles Quick Process Pickle Mix, 5.3 oz

For those who want the perfect pickle that has the perfect balance of sweet and tang flavors! Perfect for burgers, fried pickles, alongside your favorite BBQ dish, or eat them all by themselves for the perfect snack! Each pouch makes 7 quarts of crisp, crunchy pickles. Before beginning any canning project, be sure to familiarize yourself with the process, the equipment you need and the ingredients. A boiling water bath method is used for the quick process recipes. The pickles are ready to eat 24 hours after preparation.

INGREDIENTS: SALT, SPICE (INCLUDES MUSTARD SEED & CELERY SEED), MALTODEXTRIN, DEHYDRATED ONION, SPICE EXTRACTIVES (INCLUDES TURMERIC EXTRACT & MUSTARD OIL), CITRIC ACID.

• 9-11 lbs of pickling cucumbers (about 50–3 to 4 inches)
• 6 ¾ cups Mrs. Wages® White Distilled Vinegar (5% acidity)
• 7 cups sugar
• 1 pouch Mrs. Wages® Bread & Butter Pickles Mix

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. Cut cucumbers into thin slices. WHOLE CUCUMBERS NOT
RECOMMENDED.

COMBINE Mrs. Wages® White Distilled Vinegar, sugar and Mrs. Wages®
Bread & Butter 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 hot vinegar.

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.