Preparing and Canning Pickles for Special Diets
No-Sugar Added Sweet Cucumber Slices
- 3½ pounds of pickling cucumbers
- boiling water to cover sliced cucumbers
- 4 cups cider vinegar (5%)
- 3 cups Splenda®
- 1 tablespoon canning salt
- 1 cup water
- 1 tablespoon mustard seed
- 1 tablespoon whole allspice
- 1 tablespoon celery seed
- 4 one-inch cinnamon sticks
Yield: About 4 or 5 pint jars.
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.
||Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
||Wash cucumbers. Slice 1/16th-inch off the blossom ends and discard.
Slice cucumbers into ¼-inch thick slices. Pour boiling water over
the cucumber slices and let stand 5 to 10 minutes. Drain off the hot
water and pour cold water over the cucumbers. Let cold water run continuously
over the cucumber slices, or change water frequently until cucumbers
are cooled. Drain slices well.
||Mix vinegar, 1 cup water, Splenda® and all spices in a 10-quart Dutch oven or stockpot. Bring to a boil. Add drained cucumber slices carefully to the boiling liquid. Return to a boil.
||Place one cinnamon stick in each jar, if desired. With a slotted spoon, fill hot pickle slices into clean, hot pint jars, leaving ½-inch headspace. Cover with boiling hot pickling brine, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
||Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.
|Table 1. Recommended
process time for No-Sugar Added Sweet Cucumber Pickle Slices
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
Trade and brand names are used only for information. The Cooperative
University of Georgia College of Agricultural & Environmental Sciences
and College of Family &
Consumer Sciences, and the U.S. Department of Agriculture do not guarantee
published standards on any product mentioned; neither does the use of
a trade or brand name
imply approval of any product to the exclusion of others which may also
Developed at The University of Georgia, Athens, for the National Center
for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department
of Foods and Nutrition, College of Family and Consumer Sciences. August
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