Reduced-sodium sliced dill pickles — NCHFP
A tested reduced-sodium sliced dill pickle recipe with cucumber, onion and fresh dill, yielding about eight raw-packed pint jars.
Ingredients
Ingredients
- 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
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
Canning method
- Wash the cucumbers. Cut a 1/16-inch slice from each blossom end and discard it. Cut the cucumbers into 1/4-inch slices.
- Combine the vinegar, sugar, salt, celery seed and mustard seed in a large saucepan. Bring the mixture to a boil.
- Place 2 onion slices and 1/2 dill head in the bottom of each clean pint jar. Fill with cucumber slices, leaving 1/2-inch headspace. Add 1 onion slice and 1/2 dill head on top.
- Pour the hot pickling solution over the cucumbers, leaving 1/4-inch headspace. Apply the lids.
- Process pint jars in a boiling-water canner for 15 minutes at 0–1,000 feet, 20 minutes at 1,001–6,000 feet, or 25 minutes above 6,000 feet.
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Recipe Notes
Safety: Use vinegar labeled 5% acidity and do not reduce or dilute it. Follow the separate headspace measurements exactly: leave 1/2 inch above the cucumber slices, then add hot pickling liquid to 1/4 inch from the rim. Process pints for 15 minutes at 0–1,000 feet, 20 minutes at 1,001–6,000 feet, or 25 minutes above 6,000 feet. Source: National Center for Home Food Preservation.