Michigan
State University Extension
Preserving
Food Safely - 01600135
10/13/97
4 lb. (3- to 4-inch) pickling cucumbers
BRINING SOLUTION:
l qt. distilled white vinegar (5% acidity)
l tbsp. canning or pickling salt
l tbsp. mustard seed
l/2 cup sugar
CANNING SYRUP:
l-2/3 cups distilled white vinegar (5% acidity)
3 cups sugar
l tbsp. whole allspice
2-l/4 tsp. celery seed
YIELD: About 4 to 5 pints
PROCEDURE: Wash cucumbers and cut l/l6 inch off
blossom end and discard. Cut cucumbers into l/4-inch
slices. 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). Heat to a boil. Drain the cucumber
slices. Fill hot jars with pickle slices, cover with hot
canning syrup, leaving 1/2-inch headspace. Adjust lids
and process.
RECOMMENDED PROCESS TIMES FOR REDUCED-SODIUM
SLICED SWEET PICKLES IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style
of Jar 0- 1001- 6001-
Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Pints 10 min. 15 min. 20 min.