Reduced-Sodium Sliced Sweet Pickles — OSU Extension
Ingredients
Ingredients
- 4 lb pickling cucumbers (3- to 4-inch)
- 1 2/3 cups distilled white vinegar (5% acidity), for canning syrup
- 3 cups sugar, for canning syrup
- 1 Tbsp whole allspice
- 2 1/4 tsp celery seed
- 1 quart distilled white vinegar (5% acidity), for brining solution
- 1 Tbsp canning or pickling salt
- 1 Tbsp mustard seed
- 1/2 cup sugar, for brining solution
Directions
Canning method
- Wash cucumbers and remove 1/16 inch from the blossom end. Cut cucumbers into 1/4-inch slices.
- Combine the canning-syrup ingredients in a saucepan, bring to a boil, and keep hot.
- In a large kettle, combine the brining-solution ingredients. Add cucumber slices, cover, and simmer 5 to 7 minutes, until cucumbers change from bright to dull green.
- Drain cucumber slices. Pack into hot pint jars and cover with hot canning syrup, leaving 1/2-inch headspace. Remove air bubbles and readjust headspace if necessary.
- Wipe rims, apply lids and bands, and process in a boiling-water canner using the altitude-adjusted times listed in the processing table.
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Recipe Notes
Use distilled white vinegar labeled 5% acidity. Do not reduce the vinegar or increase the water. Do not use low-temperature pasteurization for reduced-sodium or reduced-sugar pickles. Process hot-packed pint jars for 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, or 20 minutes above 6,000 ft.
Exact source: https://extension.oregonstate.edu/food/preservation/pickles-special-diets