Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Timeline at a glance
- Prepare: Wash, trim, and slice the cucumbers 1/4 inch thick.
- Heat: Make the
canning syrup; simmer the slices 5–7 minutes in the separate brining solution. - Fill and process: Hot-pack pint jars with 1/2-inch headspace and process 10, 15, or 20 minutes by altitude.
- Cool: Leave jars undisturbed 12–24 hours before testing seals.
Equipment for this recipe
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- Boiling-water canner with fitted rack
- Standard pint canning jars, new lids, and compatible bands
- Large nonreactive kettle and saucepan
- Canning funnel, jar lifter, and headspace/bubble tool
Jar-size warning: The tested schedule is for pints only. Do not use quarts.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Reduced-Sodium Sliced Sweet Pickles: Tested NCHFP Recipe is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Timeline at a glance
- Prepare: Wash, trim, and slice the cucumbers 1/4 inch thick.
- Heat: Make the
canning syrup; simmer the slices 5–7 minutes in the separate brining solution. - Fill and process: Hot-pack pint jars with 1/2-inch headspace and process 10, 15, or 20 minutes by altitude.
- Cool: Leave jars undisturbed 12–24 hours before testing seals.
Reduced-sodium sliced sweet pickles — NCHFP
Ingredients
- 4 lbs 3- to 4-inch pickling cucumbers
- 1 qt distilled white vinegar 5% acidity
- 1 tbsp canning or pickling salt
- 1 tbsp mustard seed
- 1/2 cup sugar
- 1-2/3 cups distilled white vinegar 5% acidity
- 3 cups sugar
- 1 tbsp whole allspice
- 2-1/4 tsp celery seed
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Wash cucumbers. Cut 1/16 inch from each blossom end and discard it. Cut cucumbers into 1/4-inch slices.
- Combine 1-2/3 cups vinegar, 3 cups sugar, whole allspice, and celery seed in a saucepan. Bring to a boil and keep hot.
- In a large kettle, combine 1 quart vinegar, canning or pickling salt, mustard seed, and 1/2 cup sugar. Add cucumber slices, cover, and simmer until they change from bright to dull green, about 5 to 7 minutes.
- Drain cucumber slices. Pack hot slices into hot pint jars and cover with hot canning syrup, leaving 1/2-inch headspace. Remove air bubbles, recheck headspace, wipe rims, and apply lids.
- Process hot-packed pint jars in a boiling-water canner for 10 minutes at 0–1,000 feet, 15 minutes at 1,001–6,000 feet, or 20 minutes above 6,000 feet.
- Cool jars undisturbed for 12–24 hours before checking seals. Refrigerate any unsealed jar.
Recipe Notes
Private Notes
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Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages: