*  Exported from  MasterCook  *

                    REDUCED-SODIUM SLICED DILL PICKLES

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

  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

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