Michigan State University Extension
Preserving Food Safely - 01600866
10/13/97

### REDUCED-SODIUM SLICED DILL PICKLES

    4
    lb. (3- to 5-inch) pickling cucumbers

    6
    cups vinegar (5% acidity)

    6
    cups sugar

    2
    tbsp. canning or pickling salt

    1-l/2
    tsp. celery seed

    1-l/2
    tsp. mustard seed

    2
    large onions, thinly sliced

    8
    heads fresh dill

        YIELD:  About 8 pints

        PROCEDURE:   Wash cucumbers.  Cut l/l6-inch  slice  off

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

    Combine
     vinegar, sugar, salt, celery  and mustard seeds  in

    large
     saucepan.  Bring mixture to boiling.  Place 2  slices

    of
    onion and l dill head in each  pint jar.  Fill  hot  jars

    with
    cucumber  slices,  leaving  1/2-inch  headspace.  Add l

    slice
    of onion  and l head dill on top.   Pour hot  pickling

    solution
    over cucumbers, leaving l/4-inch headspace.  Adjust

    lids
    and process.

           RECOMMENDED PROCESS TIME FOR REDUCED SODIUM

          SLICED DILL PICKLES IN A BOILING-WATER CANNER

                          Process Time at Altitudes of

    Style

    of
          Jar       0-             1001-           6001-

    Pack
        Size      1000 ft.       6000 ft.        8000 ft.

    Raw
         Pints     l5 min.        20 min.         25 min.

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