Reduced-Sodium Sliced Sweet Pickles

Recipe Ingredients

4 lbs	1816g / 64oz	Pickling cucumbers - - (3- to 4-inch)
		Brining Solution
1		Distilled white vinegar - - (5 percent)
1 tablespoon	15ml	Canning or pickling salt
1 tablespoon	15ml	Mustard seed
1/2 cup	99g / 3.5oz	Sugar
		Canning Syrup
1 2/3 cups	394ml	Distilled white vinegar - - (5 percent)
3 cups	594g / 20oz	Sugar
1 tablespoon	15ml	Whole allspice
2 1/4 teaspoons	11ml	Celery seed

Recipe Instructions

Yield: About 4 to 5 pints Procedure: Wash cucumbers and cut 1/16 inch off blossom end, and discard.

Cut cucumbers into 1/4-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 1/2-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. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min.

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

Source:
Linda Ferrarri

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