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

Vegetables and Herbs

Reduced-Sodium Sliced Sweet Pickles

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

Reviewed 2014 by Deb Botzek-Linn, Extension Educator — Food Safety.

Recommended Processes

Boiling water bath
Pints, 15 minutes

Ingredients

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

Brining solution:

Canning syrup:

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 20 minutes in a boiling water bath

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