Pickles bring back memories of my childhood. Those long summer days, playing outside until the street lights come on, spending time with family and friends while eating pickles and drinking the juice. Fun times. Nowadays, there are all different types of
pickles (or maybe I just didn’t pay attention to the other types when I was younger).
I’ve been wanting to make pickles for a while now, but thought that it would be a long process and too tedious. When I found the Ball Kosher Dill Pickle Mix, I was happy to see that instead of waiting over a month for it to be ready, I could tear into it in 3 weeks!
4 medium pickling cucumbers
2 cups Water
1 cup White Vinegar
1 pouch Ball Kosher Dill Pickle Mix
Mason jars (I used 2 – 16 oz. jars)
Because I was using smaller jars (16 oz.), I cut the pickling cucumbers into half, after cutting them into spears.
In a pot, combine water, vinegar, and the Ball Kosher Dill Pickle Mix and heat it to a boil.
Pour the hot pickling liquid over the cucumber spears in a boil.
Allow the mixture to cool to room temperature, about 30 minutes.
Place the cucumber spears in the jar and pack them in tightly (put as many spears as possible in the jar).
Pour the pickling liquid over the cucumbers in the jar. Place the lid and bands on the jar.
Place the jars in the back of the refrigerator so you won’t be tempted to open them early.
**I waited 3 weeks before writing this post because I wanted to see how the pickles turned out. Can you keep a secret?? “I opened it a day early!” And it turned out SOOO good!**