Salt, Dehydrated Garlic, Calcium Chloride (for Crispness), Dextrose, Maltodextrin, Dill Seed, Less than 2% of Spice, Natural Flavors and Color, Silicon Dioxide (Anticaking).
For every 2 quarts of pickles, you will need: 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 quart (32 oz) jars with lids and bands. Prepare Kosher Dill Pickles: 1. Cut off ends of cucumbers. Cut into spears. 2. Combine water, vinegar and Ball Kosher Dill Pickle Mix in a medium saucepan. Heat to a boil. 3. Pack based on Enjoy Now or Fresh Preserve steps. Enjoy Now - refrigerate up to 3 months: 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. Or - Fresh Preserve - store up to 1 year. 1. Prepare canner, jars and lids according to manufacturer's instructions. 2. Pack spears into hot jars. Ladle hot pickling liquid over spears leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight. 3. Process in boiling water canner for 15 minutes, adjusting for altitude (Increase processing time: 5 minutes for 1,001 to 3,000 feet; 10 minutes for 3,001 to 6,000 feet; 15 minutes for 6,001 to 8,000 feet; 20 minutes for 8,001 to 10,000 feet). For best flavor, allow pickles to stand for 4-6 weeks.
Serving size (in container): 0.25 tsp (346)
Other Dietary Considerations: