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Pickling & Relishes
Reduced-Salt Dill Pickles
Pickling & Relishes
Reduced-Salt Dill Pickles
Let the dill add flavor while you reduce the salt with this crispy pickle classic.
Makes:
about 6 pints (16 oz)
Prep:
30 Minutes
Processing Time:
15 Minutes
INGREDIENTS
4 lbs pickling cucumbers (about 16 small to medium)
3 cups sugar
2 Tbsp salt
6 cups white vinegar (5% acidity)
2 Tbsp mixed pickling spice
Green or dry dill (1 head per jar)
DIRECTIONS
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Wash cucumbers. Drain. Cut cucumbers into 1/4-inch thick slices, discarding ends.
NEXT, TIME TO COOK!
Combine sugar, salt and vinegar in a large saucepan. Tie spices in a spice bag and add to vinegar mixture. Bring to a boil. Reduce heat and simmer 15 minutes. Keep hot until ready for use. Remove spice bag.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
NEXT, LET'S CAN IT!
Pack cucumbers into hot jars leaving 1/2 inch headspace. Place one head of dill in each jar. Ladle hot liquid over cucumbers leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip-tight.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.