Name: Reduced-Sodium Sliced Dill Pickles
Ingredients: 4 lb Pickling cucumbers (3- to 5-inch); 6 c Vinegar (5 percent); 6 c Sugar; 2 tb Canning or pickling salt; 1 1/2 ts Celery seed; 1 1/2 ts Mustard seed; 2 lg Onions; thinly sliced; 8 Heads fresh dill; 1,001 - 6,000 ft: 20 min.; Above 6,000 ft: 25 min.

CATEGORY	CUISINE	TAG	YIELD
Grains		Pickles, Canning	8	Pints

INGREDIENTS

4	lb	Pickling cucumbers (3- to 5-inch)
6	c	Vinegar (5 percent)
6	c	Sugar
2	tb	Canning or pickling salt
1 1/2	ts	Celery seed
1 1/2	ts	Mustard seed
2	lg	Onions; thinly sliced
8		Heads fresh dill
		1,001 – 6,000 ft: 20 min.
		Above 6,000 ft: 25 min.

INSTRUCTIONS

Yield: About 8 pints
Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard.
Cut cucumbers in 1/4-inch slices. Combine vinegar, sugar, salt, celery, and
mustard seeds in large saucepan. Bring mixture to boiling. Place 2 slices
of onion and 1/2 dill head on bottom of each pint jar. Fill jars with
cucumber slices, leaving 1/2-inch headspace. Add 1 slice of onion and 1/2
dill head on top. Pour hot pickling solution over cucumbers, leaving
1/4-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Reduced-Sodium Sliced Dill Pickles in
a boiling-water canner.
Style of Pack: Raw.  Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 15 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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