| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles, Canning |
4 |
Pints |
INGREDIENTS
| 4 |
lb |
Pickling cucumbers (3- to 4-inch) |
| 1 |
qt |
Distilled white vinegar (5 percent) |
| 1 |
tb |
Canning or pickling salt |
| 1 |
tb |
Mustard seed |
| 1/2 |
c |
Sugar |
| 1 2/3 |
c |
Distilled white vinegar (5 percent) |
| 3 |
c |
Sugar |
| 1 |
tb |
Whole allspice |
| 2 1/4 |
ts |
Celery seed |
|
|
1,001 – 6,000 ft: 15 min. |
|
|
Above 6,000 ft: 20 min. |
INSTRUCTIONS
BRINING SOLUTION
CANNING SYRUP
Yield: About 4 to 5 pints
Procedure: Wash cucumbers and cut 1/16 inch off blossom end, and discard.
Cut cucumbers into 1/4-inch slices. Combine all ingredients for canning
syrup in a saucepan and bring to boiling. Keep syrup hot until used. 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). Drain the cucumber slices. Fill jars,
and cover with hot canning syrup leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1. Table
1. Recommended process time for Reduced-Sodium Sliced Sweet Pickles in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 10 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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