Michigan State University Extension
Preserving Food Safely - 01600135
4 lb. (3- to 4-inch) pickling cucumbers
l qt. distilled white vinegar (5% acidity) l tbsp. canning or pickling salt l tbsp. mustard seed l/2 cup sugar
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.