Extension > Food > Food Safety > Preserving and preparing > Vegetables and herbs > Reduced-sodium sliced dill pickles
Reduced-sodium sliced dill pickles
Recommended Processes
Boiling water bath
Pints, 20 minutes
Ingredients
- 4 lbs. (3- to 5-inch) pickling cucumbers
- 6 cups vinegar (5%)
- 6 cups sugar
- 2 Tbsp. canning or pickling salt
- 1½ tsp. celery seed
- 1½ tsp. mustard seed
- 2 large onions, thinly sliced
- 8 heads fresh dill
Yield: About 8 pints
Procedure
Wash cucumbers. Cut 1/l6-inch slice off blossom end and discard. Cut cucumbers in ¼-inch slices. Combine vinegar, sugar, salt, celery, and mustard seeds in large saucepan. Bring mixture to boiling. Place 2 slices of onion and 1 dill head in each pint jar. Fill jars with cucumber slices, leaving a ½-inch headspace. Add 1 slice of onion and 1 dill head on top. Pour hot pickling solution over cucumbers, leaving a ¼-inch headspace. Adjust lids and process.
Reviewed by Suzanne Driessen, University of Minnesota Extension educator, 2010.
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