Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Pickling cucumbers
-- (3- to 4-inch)
-----BRINING SOLUTION-----
1 qt Distilled white vinegar
-- (5 percent)
1 tb Canning or pickling salt
1 tb Mustard seed
1/2 c Sugar
-----CANNING SYRUP-----
1 2/3 c Distilled white vinegar
-- (5 percent)
3 c Sugar
1 tb Whole allspice
2 1/4 ts Celery seed
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)
* Meal-Master format courtesy of Karen Mintzias
