Yield: 4 Pints
|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|
|1⅔ cup||Distilled white vinegar (5 percent)|
|1 tablespoon||Whole allspice|
|2¼ teaspoon||Celery seed|
|1,001 - 6,000 ft: 15 min.|
|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