Makes 4 Pints2 lbs pickling cucumbers (about 10—3 to 4-inches).3/4 cup Mrs. Wages® White Distilled Vinegar (5% acidity).2 cups water.1 pouch Mrs. Wages® Kosher Dill Pickles MixPrepare and Process home canning jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot.Wash cucumbers and drain. Cut 1/16-inch slice off blossom end and discard. Leave cucumbers whole, cut into spears or slice.Combine Mrs. Wages® White Distilled Vinegar, water and Mrs. Wages® Kosher Dill Pickles Mix in a large non-reactive saucepan. Do not use aluminum. Bring mixture just to boil over medium heat, stirring constantly until mixture dissolves. Remove from heat.Pack cucumbers into sterilized hot jars, leaving 1/2-inch headspace. Evenly divide hot pickling liquid among the packed jars, leaving 1/2-inch headspace. Unused brine may be stored in a non-reactive container up to 1 week in refrigerator. Remove air bubbles, wipe rim and cap each jar as it is filled. If more liquid is needed for proper headspace, add a mix of 1 part hot vinegar and 2 parts hot water.Cool jars to room temperature. Keep unopened properly processed product refrigerated and use within 6 months. Once opened, use within 1 week.