Reduced-sodium sliced dill pickles
8 Pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Pickling cucumbers (3- to 5-inch) |
| 6 | cups | Vinegar (5 percent) |
| 6 | cups | Sugar |
| 2 | tablespoons | Canning or pickling salt |
| 1½ | teaspoon | Celery seed |
| 1½ | teaspoon | Mustard seed |
| 2 | larges | Onions; thinly sliced |
| 8 | Heads fresh dill | |
| 1,001 - 6,000 ft: 20 min. | ||
| Above 6,000 ft: 25 min. | ||
Directions
Yield: About 8 pints
Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Cut cucumbers in ¼-inch slices. Combine vinegar, sugar, salt, celery, and mustard seeds in large saucepan. Bring mixture to boiling. Place 2 slices of onion and ½ dill head on bottom of each pint jar. Fill jars with cucumber slices, leaving ½-inch headspace.
Add 1 slice of onion and ½ dill head on top. Pour hot pickling solution over cucumbers, leaving ¼-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.
======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias