Preparing and Canning Pickles for Special Diets
Reduced-Sodium Sliced Sweet Pickles
- 4 lbs (3- to 4-inch) pickling cucumbers
- Brining solution:
- 1 qt distilled white vinegar (5 percent)
- 1 tbsp canning or pickling salt
- 1 tbsp mustard seed
- 1/2 cup sugar
- Canning syrup:
- 1-2/3 cups distilled white vinegar (5 percent)
- 3 cups sugar
- 1 tbsp whole allspice
- 2-1/4 tsp celery seed
Yield: About 4 to 5 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 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.
||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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