Michigan State University Extension
Preserving Food Safely - 01600866
08/03/99

REDUCED-SODIUM SLICED DILL PICKLES


4 lb. (3- to 5-inch) pickling cucumbers
6 cups vinegar (5% acidity)
6 cups sugar
2 tbsp. canning or pickling salt
1-l/2 tsp. celery seed
1-l/2 tsp. mustard seed
2 large onions, thinly sliced
8 heads fresh dill

YIELD: About 8 pints

PROCEDURE: Wash cucumbers. Cut l/l6-inch slice off
blossom end and discard. Cut cucumbers in l/4-inch slices.
Combine vinegar, sugar, salt, celery and mustard seeds in
large saucepan. Bring mixture to boiling. Place 2 slices
of onion and l dill head in each pint jar. Fill hot jars
with cucumber slices, leaving 1/2-inch headspace. Add l
slice of onion and l head dill on top. Pour hot pickling
solution over cucumbers, leaving l/4-inch headspace. Adjust
lids and process.


RECOMMENDED PROCESS TIME FOR REDUCED SODIUM
SLICED DILL PICKLES IN A BOILING-WATER CANNER
    

                       Process Time at Altitudes of          

Style                                                        

of       Jar       0-             1001-           6001-      

Pack     Size      1000 ft.       6000 ft.        8000 ft.   

Raw      Pints     l5 min.        20 min.         25 min.


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