Preparing and Canning Pickles for Special Diets

Reduced-Sodium Sliced Sweet Pickles

• 4 lbs (3- to 4-inch) pickling cucumbers
• Brining solution:
  • 1 qt distilled white vinegar (5 percent)
  • 1 tbsp canning or pickling salt
  • 1 tbsp mustard seed
  • 1/2 cup sugar
• Canning syrup:
  • 1-2/3 cups distilled white vinegar (5 percent)
  • 3 cups sugar
  • 1 tbsp whole allspice
  • 2-1/4 tsp celery seed

Yield: About 4 to 5 pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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.

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 1994.

Reviewed June 2006.

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