Reduced-Sodium Sliced Dill Pickles
Grrrrrgh!
Course : Pickles
From: HungryMonster.com
Serves: 8
 

Ingredients:

4 pounds pickling cucumbers -- - (3- to 5-inch)
6 cups vinegar -- (5 percent)
6 cups sugar
2 tablespoons canning or pickling salt
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
2 large onions -- thinly sliced
8 medium fresh dill heads
 

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)