Preparing and Canning Pickles for Special Diets
Reduced-Sodium Sliced Dill Pickles
- 4 lbs (3- to 5-inch) pickling cucumbers
- 6 cups vinegar (5 percent)
- 6 cups sugar
- 2 tbsp canning or pickling salt
- 1-1/2 tsp celery seed
- 1-1/2 tsp mustard seed
- 2 large onions, thinly sliced
- 8 heads fresh dill
Yield: About 8 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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.
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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