Cooking Recipe Reduced-Sodium Sliced Dill Pickles

Recipe Ingredients

4 lb Pickling cucumbers (3- to 5-inch)

6 c Vinegar (5 percent)

6 c Sugar

2 tb Canning or pickling salt

1 1/2 ts Celery seed

1 1/2 ts Mustard seed

2 lg Onions; thinly sliced

8 Heads fresh dill

Directions

Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and
discard. Cut cucumbers in 1/4-inch slices. Combine vinegar, sugar,
salt, celery, and mustard seeds in large saucepan. Bring mixture to
boiling. Place 2 slices of onion and 1/2 dill head on bottom of each
pint jar. Fill jars with cucumber slices, leaving 1/2-inch headspace.
Add 1 slice of onion and 1/2 dill head on top. Pour hot pickling
solution over cucumbers, leaving 1/4-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Reduced-Sodium Sliced Dill
Pickles in a boiling-water canner.

Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias

Categories matching this recipe

Canning ,Pickles