Hi All. I needed a 1 gallon jar for a limoncello project and couldn't find one that was a full gallon, so bought a gallon container of Mt. Olive Kosher Dill Pickles with the idea that I could cut the pickles into spears and re-can them or freeze them. My research tells me to forget the freezing idea, so I'm back to cutting the dills into spears and re-canning them. I've made garlic dills in the past but the canning consisted of boiling the brine and adding it to the jars with the cut cukes, garlic and dill. I've never attempted to re-can commercial pickles.
Is this possible to do successfully? Would I need to heat treat them or anything? Can anyone help me?
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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