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Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Pickling cucumbers - - (3- to 5-inch)

  2. 6 cups 1422ml Vinegar - (5 percent)

  3. 6 cups 1188g / 41oz Sugar

  4. 2 tablespoons 30ml Canning or pickling salt

  5. 1 1/2 teaspoons 7 1/2ml Celery seed

  6. 1 1/2 teaspoons 7 1/2ml Mustard seed

  7. 2 teaspoons 10ml Onions - thinly sliced (large)

  8. 8 Fresh dill

Instructions Jump to Ingredients ↑

  1. Yield: About 8 pints Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Cut cucumbers in 1/4-inch slices.

  2. 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.

  3. 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.

  4. Adjust lids and process according to the recommendations in Table 1.

  5. Table 1. Recommended process time for Reduced-Sodium Sliced Dill Pickles in a boiling-water canner.

  6. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min.

  7. 001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min.

  8. * USDA Agriculture Information Bulletin No.

  9. 9 (rev.

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