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REDUCED SODIUM DILL PICKLES Recipe

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This recipe for REDUCED SODIUM DILL PICKLES, by , is from The Markova Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyudmila Markova
Added: Thursday, August 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 pounds pickling cucumbers, washed
6 cups white distilled vinegar
6 cups sugar
2 tsbp pickling salt
1 1/2 tsp celery seed
1 1/2 tsp mustard seed
2 onions, thinly sliced
8 heads fresh dill

Directions:
Directions:
Slice off blossom ends of cucumbers and discard. Cut cucumbers in 1/4-inch-thick slices. In a large pan, combine vinegar, sugar, slat and celery and mustard seeds. Bring to a boil. Place 2 slice onion and 1/2 head of dill in each clean, hot jar. Fill jars with cucumber slices, leaving 1-inch head-space. Add 1 slice onion and 1/2 head of dill to each jar. Pour hot pickling brine over cucumbers, leaving 1/2-inch headspace.
Remove air bubbles. Wipe jar rims and apply seal lids and screw bands.
Process 20 minutes in a boiling water bath. Makes 8 pints.

Number Of Servings:
Number Of Servings:
8 pints

 

 

 

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