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|about 340 servings per container|
|Serving Size: 0.25 tsp (1.1 g)|
|Amount Per Serving and/or % Daily Value*|
Crunchier pickles. Includes pickle crisp granules. Flex Batch: Makes up to 13 quarts. Now with pickle crisp granules for crunchier pickles! Visit FreshPreserving.com for a recipe calculator to customize the number of jars from 2 to 14. Makes 14 quarts. Recipes or Questions: FreshPreserving.com; 800.240.3340. Made in USA.
Salt, Dehydrated Garlic, Calcium Chloride (for Crispness), Dextrose, Maltodextrin, Dill Seed, Less than 2% of Spices, 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); 1/4 cup Ball Bread & Butter Pickle Mix; 2-1/2 cups vinegar (5% acidity); 2 Ball quart (32 oz) jars with lids and bands; 2-1/2 cup sugar. 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. 3. Pack based on Enjoy Now or Fresh Preserve steps below. 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 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft). For best flavor, allow pickles to stand for 4-6 weeks.
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