*  Exported from  MasterCook  *

                    Reduced Sodium Sliced Dill Pickles

Recipe By     : USDA Agriculture Information Bulletin #539. 1994
Serving Size  : 8    Preparation Time :0:00
Categories    : Pickles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       lb           Pickling cucumbers (3 to 5")
   6       c            Vinegar (5%)
   6       c            Sugar
   2       tb           Canning or pickling salt
   1 1/2   ts           Celery seed
   1 1/2   ts           Mustard seed
   2       lg           Onions -- thinly sliced
   8                    Fresh dill heads
  
  Wash cucumbers. Cut 1/16" slice off blossom end and discard. Cut
  cucumbers in 1/4" 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" headspace. Add 1 slice
  of onion and 1/2 dill head on top. Pour hot pickling solution over
  cucumbers, leaving 1/4" 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 feet -- 15 minutes
      1,001 - 6,000 feet -- 20 minutes
        Above 6,000 feet -- 25 minutes

  Yield: 8 Pints
  
  Formatted by: Karen Mintzias


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