Homemade Pickles

If you haven't made your own pickles yet, man are you missing out!!!

We began making our own pickles years ago, and now being a family of 6, we make sure we are absolutely STOCKED at the end of garden season. That's because we can polish off a quart jar of those bad boys (and even most of the pickle juice) in ONE meal time.

The method we use is so easy! Most of the items you can find at your local Walmart, and the things they might be out of I've linked below. You'll just need:

• Quart jars, lids, and rings (wide mouth or regular mouth work fine)

• White vinegar (5% acidity)

• Water

• Cucumbers

• Mrs. Wage's Kosher Dill Pickle mix

• Ball Pickle Crisp (find it here)

• Mandolin Slicer (Mine is similar to this one!)

As an Amazon Affiliate, I make a small commission on purchases using my links at no extra charge to you! Thank you!

Wash and sanitize your jars. You can utilize your dishwasher for this step if you plan ahead enough! 7 quarts fills our canner, and that's the exact amount needed with the dill pickle mix!

Wash and slice, spear, or keep your cucumbers whole and have them ready to go in a large bowl. If you're slicing with a mandolin, check out these safety gloves! (I have sliced a finger or two too many times NOT to wear them! Thanks, Mom!) :)

Follow the directions on the back of the Mrs. Wage's Dill Pickle mix to make your brine.

Pack sanitized jars with cucumbers, leaving 1/2 inch headspace. Add 1 teaspoon of pickle crisp on top of the cucumbers. Evenly distribute the brine between the jars, leaving 1/2 inch headspace.

Remove all air bubbles, and wipe down the brim of the jar. Place sanitized lid on brim and secure it with a ring.

Process in canner using a boiling water bath for 10 minutes (5 minutes for pints). Remove from canner, and allow the jars to seal completely. If lid does not seal, refrigerate immediately and eat within 2 weeks. Your pickles are ready to eat after 24 hours, and they're best if chilled right before consuming for that extra crunch!

**Remember, we ALWAYS recommend using a trusted recipe source for any canning recipe!