4 lb Pickling cucumbers
-- (3- to 5-inch)
6 c  Vinegar (5 percent)
6 c  Sugar
2 tb Canning or pickling salt
1 1/2 ts Celery seed
1 1/2 ts Mustard seed
2 lg Onions; thinly sliced
8    Heads fresh dill

Yield: About 8 pints

Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard.
Cut cucumbers in 1/4-inch slices. Combine vinegar, sugar, salt, celery, and
mustard seeds in large saucepan. Bring mixture to boiling. Place 2 slices
of onion and 1/2 dill head on bottom of each pint jar. Fill jars with
cucumber slices, leaving 1/2-inch headspace. Add 1 slice of onion and 1/2
dill head on top. Pour hot pickling solution over cucumbers, leaving
1/4-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Reduced-Sodium Sliced Dill Pickles in
a boiling-water canner.

Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 –
1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of