Pickled Products

Reduced-Sodium Sliced Sweet Pickles

4 lbs. (3- to 4-inch) pickling cucumbers

Brining solution:

1 qt. distilled white vinegar (5%)
1 Tbsp. canning or pickling salt
1 Tbsp. mustard seed
½ cup sugar

Canning syrup:

1-2/3 cups distilled white vinegar (5%)
3 cups sugar
1 Tbsp. whole allspice
2¼ tsp. celery seed

Yield: About 4 to 5 pints

Procedure: Wash cucumbers and cut 1/l6 inch off blossom end, and discard. Cut cucumbers into ¼-inch slices. 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). Heat to a boil. Drain the cucumber slices. Fill jars, cover with hot canning syrup, leaving a ½-inch headspace. Adjust lids and process.

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