REDUCED-SODIUM SLICED SWEET PICKLES

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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