*  Exported from  MasterCook  *

                   Reduced Sodium Sliced Sweet Pickles

Recipe By     : USDA Agriculture Information Bulletin #539, 1994
Serving Size  : 4    Preparation Time :0:00
Categories    : Pickles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       lb           Pickling cucumbers (3 to 4")
                        Brine:
   1       qt           Distilled white vinegar (5%)
   1       tb           Canning or pickling salt
   1       tb           Mustard seed
     1/2   c            Sugar
                        Syrup:
   1 2/3   c            Distilled white vinegar (5%)
   3       c            Sugar
   1       tb           Whole allspice
   2 1/4   ts           Celery seed
  
  Wash cucumbers and cut 1/16" off blossom end, and discard. Cut
  cucumbers into 1/4" slices. Combine all ingredients for canning
  syrup in a saucepan and bring to boiling. Keep syrup hot until
  used. In a large kettle, mix the ingredients for the brining
  solution. Add the cut cucumbers, cover, and simmer until the
  cucumbers change color from bright to dull green, about 5 to
  7 minutes. Drain the cucumber slices. Fill jars, and cover with hot
  canning syrup leaving 1/2" headspace.
  
  Adjust lids and process according to the recommendations in Table 1.

  Table 1.

  Recommended process time for Reduced-Sodium Sliced Sweet Pickles in
  a boiling-water canner.
  
  Style of pack: Hot
  Jar size: Pints

  Process time at altitudes of:

          0 - 1,000 feet -- 10 minutes
      1,001 - 6,000 feet -- 15 minutes
        Above 6,000 feet -- 20 minutes

  Yield: 5 Pints
  
  Formatted by: Karen Mintzias


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