Reduced-Sodium Sliced Dill Pickles

Recipe Ingredients

4 lbs	1816g / 64oz	Pickling cucumbers - - (3- to 5-inch)
6 cups	1422ml	Vinegar - (5 percent)
6 cups	1188g / 41oz	Sugar
2 tablespoons	30ml	Canning or pickling salt
1 1/2 teaspoons	7.5ml	Celery seed
1 1/2 teaspoons	7.5ml	Mustard seed
2 teaspoons	10ml	Onions - thinly sliced (large)
8		Fresh dill

Recipe Instructions

Yield: About 8 pints Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Cut cucumbers in 1/4-inch slices.

Combine vinegar, sugar, salt, celery, and mustard seeds in large saucepan. Bring mixture to boiling. Place 2 slices of onion and 1/2 dill head on bottom of each pint jar.

Fill jars with cucumber slices, leaving 1/2-inch headspace. Add 1 slice of onion and 1/2 dill head on top. Pour hot pickling solution over cucumbers, leaving 1/4-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. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min.

* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

Source:
Linda Ferrarri

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