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. |
BRINING SOLUTION
CANNING SYRUP
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