Reduced-sodium sliced sweet pickles
Boiling water bath
Pints, 15 minutes
4 lbs. (3- to 4-inch) pickling cucumbers
- 1 qt. distilled white vinegar (5%)
- 1 Tbsp. canning or pickling salt
- 1 Tbsp. mustard seed
- ½ cup sugar
- 1-2/3 cups distilled white vinegar (5%)
- 3 cups sugar
- 1 Tbsp. whole allspice
- 2¼ tsp. celery seed
Yield: About 4 to 5 pints
Wash cucumbers and cut 1/l6 inch off blossom end, and discard. Cut cucumbers into ¼-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 jars, cover with hot canning syrup, leaving a ½-inch headspace. Adjust lids and process.
Reviewed by Suzanne Driessen, University of Minnesota Extension educator, 2010.