Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        pickling cucumbers -- - (3- to 4-inch)
                        -----brining solution-----
   1      quart         distilled white vinegar -- - (5 percent)
   1      tablespoon    canning or pickling salt
   1      tablespoon    mustard seed
     1/2  cup           sugar
                        -----canning syrup-----
   1 2/3  cups          distilled white vinegar -- - (5 percent)
   3      cups          sugar
   1      tablespoon    whole allspice
   2 1/4  teaspoons     celery seed

Preparation:

Yield: About 4 to 5 pints 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. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. * USDA Agriculture Information Bulletin No. 539 (rev. 1994)