| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Canning, Pickles | 8 | Pints | |
INGREDIENTS
| 4 | lb | Pickling cucumbers |
| 3- to 5-inch | ||
| 6 | c | Vinegar, 5 percent |
| 6 | c | Sugar |
| 2 | T | Canning or pickling salt |
| 1 1/2 | t | Celery seed |
| 1 1/2 | t | Mustard seed |
| 2 | Onions, thinly sliced | |
| 8 | Heads fresh dill |
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. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 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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Nutrition (calculated from recipe ingredients)
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Calories: 599
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3.6mg
Potassium: 65.8mg
Carbohydrates: 153.7g
Fiber: <1g
Sugar: 151.3g
Protein: <1g