Posted by: pwhayes 06-25-99 6:53 PM
Dill Pickles Low Sodium
4 lb. (3- to 5-inch) pickling cucumbers
6 cups vinegar (5% acidity)
6 cups sugar
2 tbsp. canning or pickling salt
1-l/2 tsp. celery seed
1-l/2 tsp. mustard seed
2 large onions, thinly sliced
8 heads fresh dill
YIELD: About 8 pints.
Wash cucumbers. Cut l/l6-inch slice off blossom end and discard.
Cut cucumbers in l/4-inch slices.
Combine vinegar, sugar, salt, celery and mustard seeds in large saucepan.
Bring mixture to boiling.
Place 2 slices of onion and l dill head in each pint jar.
Fill hot jars with cucumber slices, leaving 1/2-inch headspace.
Add l slice of onion and l head dill on top.
Pour hot pickling solution over cucumbers, leaving l/4-inch
headspace. Adjust lids and process.