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Publication #FCS8241

Pickled or Non-Fermented Foods: Reduced-Sodium Sliced Dill Pickles1

United States Department of Agriculture, Extension Service2

Reduced-Sodium Sliced Dill Pickles
4 lbs (3- to 5-inch) pickling cucumbers
6 cups vinegar (5 percent)
6 cups sugar
2 tbsp canning or pickling salt
1-1/2 tsp celery seed
1-1/2 tsp mustard seed
2 large 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.

Tables

Table 1. 

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

Process Time at Altitudes of
Style of Pack
 Jar Size
 0 - 1,000 ft
 1,001 - 6,000 ft
 Above 6,000 ft
Raw
 Pints
 15 min
 20
 25
*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.



Footnotes

1. This document is Fact Sheet FCS 8241, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: May 2003. Revised: July 2005. Reviewed: August 2008. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8152, Guide 6: Preparing and Canning Fermented Foods and Pickled Vegetables. Please visit the EDIS Web site at http://edis.ifas.ufl.edu

2. Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.

U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Larry Arrington, Dean.