*  Exported from  MasterCook  *

                   REDUCED-SODIUM SLICED DILL PICKLES

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    :
 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       lg           Onions -- thinly sliced
  8                    Heads fresh dill

 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)
 * Meal-Master format courtesy of Karen Mintzias

                  - - - - - - - - - - - - - - - - - -