Pickled Products

Reduced-Sodium Sliced Dill Pickles

4 lbs. (3- to 5-inch) pickling cucumbers
6 cups vinegar (5%)
6 cups sugar
2 Tbsp. canning or pickling salt
1½ tsp. celery seed
1½ tsp. mustard seed
2 large onions, thinly sliced
8 heads fresh dill

Yield: About 8 pints

Procedure: Wash cucumbers. Cut 1/l6-inch slice off blossom end and discard. Cut cucumbers in ¼-inch slices. Combine vinegar, sugar, salt, celery, and mustard seeds in large saucepan. Bring mixture to boiling. Place 2 slices of onion and 1 dill head in each pint jar. Fill jars with cucumber slices, leaving a ½-inch headspace. Add 1 slice of onion and 1 dill head on top. Pour hot pickling solution over cucumbers, leaving a ¼-inch headspace. Adjust lids and process.

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