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.

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