Michigan State University Extension
Preserving Food Safely - 01600135
10/13/97

### REDUCED-SODIUM SLICED SWEET PICKLES

    4
    lb. (3- to 4-inch) pickling cucumbers

    BRINING
    SOLUTION:

    l
    qt. distilled white vinegar (5% acidity)

    l
    tbsp. canning or pickling salt

    l
    tbsp. mustard seed

    l/2
    cup sugar

    CANNING
    SYRUP:

    l-2/3
    cups distilled white vinegar (5% acidity)

    3
    cups sugar

    l
    tbsp. whole allspice

    2-l/4
    tsp. celery seed

        YIELD:  About 4 to 5 pints

        PROCEDURE:   Wash  cucumbers  and  cut  l/l6  inch  off

    blossom
     end  and  discard.  Cut   cucumbers  into  l/4-inch

    slices.
      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).  Heat to a boil.  Drain the cucumber

    slices.
      Fill hot jars with pickle  slices, cover  with hot

    canning
     syrup,  leaving  1/2-inch  headspace.  Adjust  lids

    and
    process.

           RECOMMENDED PROCESS TIMES FOR REDUCED-SODIUM

           SLICED SWEET PICKLES IN A BOILING-WATER CANNER

                      Process Times at Altitudes of

    Style

    of
          Jar      0-         1001-             6001-

    Pack
        Size     1000 ft.   6000 ft.          8000 ft.

    Hot
         Pints    10 min.    15 min.           20 min.

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