Reduced Sodium Dill Pickles
Makes about 6 (16 oz) pints
You will need:
-
4 lb pickling cucumbers (about 16
small to medium)
-
3 cups sugar
-
2 Tbsp salt
-
6 cups vinegar
-
2 Tbsp mixed pickling spice
-
Green or dry dill (1 head per jar)
-
6 (16 oz) pint glass preserving
jars with lids and bands
Directions:
1.) PREPARE boiling water canner.
Heat jars and lids in simmering water until ready for use. Do not boil. Set
bands aside.
2.) WASH cucumbers. Drain. Cut
cucumbers into 1/4-inch thick slices, discarding ends.
3.) COMBINE sugar, salt and vinegar
in a large saucepan. Tie spices in a spice bag and add to vinegar mixture. Bring
to a boil. Reduce heat and simmer 15 minutes. Keep hot until ready for use.
Remove spice bag.
4.) PACK cucumbers into hot jars
leaving 1/2 inch headspace. Place one head of dill in each jar.
5.) LADLE hot liquid over cucumbers
leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar.
Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling
water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check
for seal after 24 hours. Lids should not flex up and down when center is
pressed.
Garlic Dill Pickles
36 cucumbers
14 cups water
2 cups vinegar
3/4 cups salt
Wash cucumbers, pack in hot
sterilized jars with pieces of dill. Add a clove of garlic to each jar. Boil
water, vinegar and salt for 5 minutes. Ladle hot liquid over cucumbers filling
jars 1/2 inch from top. Wipe rim and center hot lid on jar and fasten band for
secure fit. Process filled jars in boiling water bath for 15 minutes.
