*  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.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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