Reduced-Sodium Sliced Sweet Pickles Recipe - Cooking Index
Reduced-Sodium Sliced Sweet Pickles Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Cucumbers - (3" to 4") |
| 5 6.6666666666667E+14/1.0E+15 cups | 1343ml | White vinegar, 5% acidity - divided |
| 1 tablespoon | 15ml | Ball 100% Natural Canning & Pickling Salt |
| 1 tablespoon | 15ml | Mustard seed |
| 3 1/2 cups | 693g / 24oz | Sugar - divided |
| 1 tablespoon | 15ml | Whole allspice |
| 2 1/4 teaspoons | 11ml | Celery seed |
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Wash cucumbers and remove 1/16-inch from blossom end. Cut into 1/4-inch slices, set aside.
Combine 1 quart white vinegar, 1 tablespoon canning salt, 1 tablespoon mustard seed and 1/2 cup sugar. Bring mixture to a simmer and add cucumber slices. Simmer until cucumbers change from bright to dull green, about 5 to 7 minutes; drain.
Combine 1 2/3 cup vinegar, 3 cups sugar, 1 tablespoon whole allspice and 2 1/4 teaspoons celery seed. Bring mixture to a boil. Pack cucumber slices into hot jars, leaving 1/4-inch headspace.
Carefully ladle hot pickling liquid over cucumbers, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 4 pints.
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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