REDUCED-SODIUM SLICED DILL PICKLES

      Title: REDUCED-SODIUM SLICED DILL PICKLES
  Categories: Pickles, Canning
       Yield: 8 Pints
  
       4 lb Pickling cucumbers
            -- (3- to 5-inch)
       6 c  Vinegar (5 percent)
       6 c  Sugar
       2 tb Canning or pickling salt
   1 1/2 ts Celery seed
   1 1/2 ts Mustard seed
       2 lg Onions; thinly sliced
       8    Heads fresh dill
  
   Yield: About 8 pints
   
   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.
   
   Style of Pack: Raw.  Jar Size: Pints. Process Time at Altitudes of 0 -
   1,000 ft: 15 min.
                          1,001 - 6,000 ft: 20 min.
                            Above 6,000 ft: 25 min.
   
   ======================================================= === * USDA
   Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
   format courtesy of Karen Mintzias
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