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. © 2008 canning-recipes.com contact