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Ingredients
- 4 lb Pickling cucumbers (3- to 4-inch)
- 1 quart Distilled white vinegar
- 1 Tbsp. Canning or possibly pickling salt
- 1 Tbsp. Mustard seed
- 1/2 c. Sugar
- 1Â 2/3 c. Distilled white vinegar
- 3 c. Sugar
- 1 Tbsp. Whole allspice
- 2Â 1/4 tsp Celery seed
Directions
- Yield: About 4 to 5 pints
- Procedure: Wash cucumbers and cut 1/16 inch off blossom end, and throw away.
- Cut cucumbers into 1/4-inch slices. Combine all ingredients for canning syrup in a saucepan and bring to boiling. Keep syrup warm till used. In a large kettle, mix the ingredients for the brining solution. Add in the cut cucumbers, cover, and simmer till the cucumbers change color from bright to dull green (about 5 to 7 min). Drain the cucumber slices. Fill jars, and cover with warm 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: Warm. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 minutes.
- 1,001 - 6,000 ft: 15 minutes.
- Above 6,000 ft: 20 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 971g | |
| Recipe makes 4 servings | |
| Calories 809 | |
| Calories from Fat 18 | 2% |
| Total Fat 2.13g | 3% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5489mg | 229% |
| Potassium 165mg | 5% |
| Total Carbs 187.88g | 50% |
| Dietary Fiber 6.3g | 21% |
| Sugars 179.98g | 120% |
| Protein 2.49g | 4% |
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