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Title: Reduced-Sodium Sliced Sweet Pickles
Categories: Pickle Canning
Yield: 4 Pints
| 4 | lb | Pickling cucumbers - (3- to 4-inch) |
| BRINING SOLUTION | ||
| 1 | qt | Distilled white vinegar - (5 percent) |
| 1 | tb | Canning or pickling salt |
| 1 | tb | Mustard seed |
| 1/2 | c | Sugar |
| CANNING SYRUP | ||
| 1 2/3 | c | Distilled white vinegar - (5 percent) |
| 3 | c | Sugar |
| 1 | tb | Whole allspice |
| 2 1/4 | ts | Celery seed |
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) * Meal-Master format courtesy of Karen Mintzias
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