Reduced-sodium sliced dill pickles

Yield: 8 Pints

Measure 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 \N Heads fresh dill
\N \N 1,001 - 6,000 ft: 20 min.
\N \N Above 6,000 ft: 25 min.

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

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