Reduced-sodium sliced sweet pickles

Yield: 4 Pints

Measure Ingredient
4 pounds Pickling cucumbers (3- to 4-inch)
1 quart Distilled white vinegar (5 percent)
1 tablespoon Canning or pickling salt
1 tablespoon Mustard seed
½ cup Sugar
1⅔ cup Distilled white vinegar (5 percent)
3 cups Sugar
1 tablespoon Whole allspice
2¼ teaspoon Celery seed
\N \N 1,001 - 6,000 ft: 15 min.
\N \N Above 6,000 ft: 20 min.



Yield: About 4 to 5 pints

Procedure: Wash cucumbers and cut 1/16 inch off blossom end, and discard. Cut cucumbers into ¼-inch slices. Combine all ingredients for canning syrup in a saucepan and bring to boiling. Keep syrup hot until used. In a large kettle, mix the ingredients for the brining solution. Add the cut cucumbers, cover, and simmer until the cucumbers change color from bright to dull green (about 5 to 7 minutes). Drain the cucumber slices. Fill jars, and cover with hot canning syrup leaving ½-inch headspace.

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

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

Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min.

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

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