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Reduced-Sodium Sliced Dill Pickles

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Reduced-Sodium Sliced Dill Pickles

  • 4 lbs (3 to 5 inch) pickling cucumbers
  • 6 cups vinegar (5 percent)
  • 6 cups sugar
  • 2 tbsp canning or pickling salt
  • 1 1/2 tsp celery seed
  • 1 1/2 tsp mustard seed
  • 2 large onions, thinly sliced
  • 8 heads fresh dill

Yield: About 8 pints

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Raw Pints 15 min 20 25

Pickles for Special Diets

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.