Free Recipe Reduced-Sodium Sliced Dill Pickles
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Reduced-Sodium Sliced Dill Pickles Recipe
4 lb Pickling cucumbers
– (3- to 5-inch)
6 c Vinegar (5 percent)
6 c Sugar
2 tb Canning or pickling salt
1-1/2 ts Celery seed
1-1/2 ts Mustard seed
2 lg Onions; thinly sliced
8 Heads fresh dill
Reduced-Sodium Sliced Dill Pickles Preparation
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) * Meal-Master format courtesy of Karen Mintzias From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 8
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