REDUCED-SODIUM SLICED SWEET PICKLES

      Title: REDUCED-SODIUM SLICED SWEET PICKLES
  Categories: Pickles, Canning
       Yield: 4 Pints
  
       4 lb Pickling cucumbers
            -- (3- to 4-inch)
 
 MMMMM----------------------BRINING SOLUTION---------------------------
       1 qt Distilled white vinegar
            -- (5 percent)
       1 tb Canning or pickling salt
       1 tb Mustard seed
     1/2 c  Sugar
 
 MMMMM-----------------------CANNING SYRUP----------------------------
   1 2/3 c  Distilled white vinegar
            -- (5 percent)
       3 c  Sugar
       1 tb Whole allspice
   2 1/4 ts Celery seed
  
   Yield: About 4 to 5 pints
   
   Procedure: Wash cucumbers and cut 1/16 inch off blossom end, and
   discard. Cut cucumbers into 1/4-inch slices. Combine all ingredients
   for canning syrup in a saucepan and bring to boiling. Keep syrup hot
   until used. In a large kettle, mix the ingredients for the brining
   solution. Add the cut cucumbers, cover, and simmer until the
   cucumbers change color from bright to dull green (about 5 to 7
   minutes). Drain the cucumber slices. Fill jars, and cover with hot
   canning syrup leaving 1/2-inch headspace.
   
   Adjust lids and process according to the recommendations in Table 1.
   Table 1. Recommended process time for Reduced-Sodium Sliced Sweet
   Pickles in a boiling-water canner.
   
   Style of Pack: Hot.  Jar Size: Pints. Process Time at Altitudes of 0 -
   1,000 ft: 10 min.
                          1,001 - 6,000 ft: 15 min.
                            Above 6,000 ft: 20 min.
   
   ======================================================= === * USDA
   Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
   format courtesy of Karen Mintzias
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