Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       large        Onions -- thinly sliced
   8                    Heads fresh dill

Preparation:

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.