Makes 7 Quarts: 9-11 lbs pickling cucumbers (about 50 - 3 to 4 inches); 3-1/3 cups Mrs. Wager White Distilled Vinegar (5% acidity); 7-1/3 cups water; 1 pouch Mrs. Wages Kosher Dill Pickles Mix. Prepare and process home canning jars and lids according to manufacturer's instructions for sterilized jars. Wash cucumbers and remove blossoms; drain. Leave whole, cut into spears or slice. Combine Kosher Dill Mix, vinegar and water into a large non-reactive pot. Do not use aluminum. Bring mixture just to boil over medium heat, stirring constantly until mixture dissolves. Pack cucumbers into sterilized jars, leaving 1/2-inch of headspace. Evenly divide hot pickling liquid among the packed jars, leaving 1/2-inch of headspace. Remove air bubbles and cap each jar as it is filled. If more liquid is needed for proper headspace, add a mix of 1 part vinegar and 2 parts water. Process pints 5 (Processing time listed is for altitudes less than 1000 feet. At altitudes of 1000 feet or more increase processing time 1 minute for each 1000 feet of altitude) minutes, quarts 10 (Processing time listed is for altitudes less than 1000 feet. At altitudes of 1000 feet or more increase processing time 1 minute for each 1000 feet of altitude) minutes, in a boiling water bath canner. Test jars for airtight seals according to manufacturer's directions. If jars do not completely seal, refrigerate and consume within two weeks. Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness.