Makes 4 pints: 2 lbs pickling cucumbers (about 10 - 3 to 4 inches); 1-1/4 cups white vinegar (5% acidity); 1-3/4 cups water; 1 packet Mrs. Wages Polish 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 Polish 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. If shelf stable pickles are preferred, use the hot water bath method, processing pints 20 minutes and quarts 30 minutes. Cool to room temperature, label and store in refrigerator. Product is ready to eat after 24 hours. When properly processed and sealed, unopened refrigerator product can be stored up to 6 months and shelf stable product up to 18 months.