Reduced-sodium sliced sweet pickles

Preparation: Canned and Preserved
Course: Condiments Pickles
Yield:

Reduced-sodium sliced sweet pickles ingredients

4 lb Pickling cucumbers
-- (3- to 4-inch)
BRINING SOLUTION
1 qt Distilled white vinegar
-- (5 percent)
1 T Canning or pickling salt
1 T Mustard seed
1⁄2 c Sugar
CANNING SYRUP
1 2⁄3 c Distilled white vinegar
-- (5 percent)
3 c Sugar
1 T Whole allspice
2 1⁄4 t Celery seed

Cooking Reduced-sodium sliced sweet pickles

1. Yield: about 4 to 5 pints procedure: wash cucumbers and cut 1/16 inch off blossom end, and discard.
2. Cut cucumbers into ¼-inch slices.
3. Combine all ingredients for canning syrup in a saucepan and bring to boiling.
4. Keep syrup hot until used.
5. In a large kettle, mix the ingredients for the brining solution.
6. Add the cut cucumbers, cover, and simmer until the cucumbers change color from bright to dull green (about 5 to 7 minutes).
7. Drain the cucumber slices.
8. Fill jars, and cover with hot canning syrup leaving ½-inch headspace.
9. Adjust lids and process according to the recommendations in table Table Recommended process time for reduced-sodium sliced sweet pickles in a boiling-water canner.
10. Style of pack: hot. Jar size: pints.
11. Process time at altitudes of 0 - 1,000°Ft: 10 min. 1,001 - 6,000°Ft: 15 min. above 6,000°Ft: 20 min.