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
