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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