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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