Michigan State University Extension
Preserving Food Safely - 01600866
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.