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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Reduced-Sodium Sliced Dill Pickles

Vegetables and Herbs

Reduced-Sodium Sliced Dill Pickles

William Schafer, Food Technologist — Department of Food Science and Nutrition

Reviewed 2010 by Suzanne Driessen, Extension Educator — Food Safety.

Recommended Processes

Boiling water bath
Pints, 20 minutes

Ingredients

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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