| 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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