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Pickling & Relishes
Reduced-Salt Dill Pickles
Pickling & Relishes
Reduced-Salt Dill Pickles
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 vinegar
2 Tbsp Ball® Mixed Pickling Spice
Green or dry dill (1 head per jar)
TOOLS & PRODUCTS USED
6 Ball® (16 oz) pint glass preserving jars with lids and bands
Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker
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.
Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.