Reduced-sodium Sliced Sweet Pickles

4 lb Pickling cucumbers - (3- to 4-inch)

Brining Solution
1 qt Distilled white vinegar - (5 percent)
1 tb Canning or pickling salt
1 tb Mustard seed
1/2 c Sugar

Canning Syrup
1 2/3 c Distilled white vinegar - (5 percent)
3 c Sugar
1 tb Whole allspice
2 1/4 ts Celery seed

Yield: About 4 to 5 pints

Procedure: Wash cucumbers and cut 1/16 inch off blossom end, and discard. Cut cucumbers into 1/4-inch slices. Combine all ingredients for canning syrup in a saucepan and bring to boiling. Keep syrup hot until used. 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). Drain the cucumber slices. Fill jars, and cover with hot 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: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min.

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