• Prep Time:
  • Cooking Time:
  • Serves: 8 Pints

Reduced-Sodium Sliced Dill Pickles

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • 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.

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