Canning Recipes




Reduced-Sodium Sliced Sweet Pickles
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
4 pounds cucumbers - (3" to 4")
5 2/3 cups white vinegar, 5% acidity -- divided
1 tablespoon Ball 100% Natural Canning & Pickling Salt
1 tablespoon mustard seed
3 1/2 cups sugar -- divided
1 tablespoon whole allspice
2 1/4 teaspoons celery seed

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Wash cucumbers and remove 1/16-inch from blossom end. Cut into 1/4-inch
slices, set aside.

Combine 1 quart white vinegar, 1 tablespoon canning salt, 1 tablespoon
mustard seed and 1/2 cup sugar. Bring mixture to a simmer and add
cucumber slices. Simmer until cucumbers change from bright to dull green,
about 5 to 7 minutes; drain.

Combine 1 2/3 cup vinegar, 3 cups sugar, 1 tablespoon whole allspice and 2
1/4 teaspoons celery seed. Bring mixture to a boil. Pack cucumber slices
into hot jars, leaving 1/4-inch headspace.

Carefully ladle hot pickling liquid over cucumbers, leaving 1/4-inch
headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim
clean. Place lid on jar with sealing compound next to glass. Screw band
down evenly and firmly just until a point of resistance is met --
fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet
elevation.

This recipe yields about 4 pints.





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