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| 4 x ca. 450 g | Pickling cucumbers (3- to 4-inch) |
| 1 ca. 1 Liter | Distilled white vinegar (5 percent) |
| 1 Esslöffel | Canning or pickling salt |
| 1 Esslöffel | Mustard seed |
| 1/2 Tasse | sugar |
| 1 2/3 Tasse | Distilled white vinegar (5 percent) |
| 3 Tasse | sugar |
| 1 Esslöffel | allspice whole |
| 2 1/4 Teelöffel | celery seed |
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Procedure: Wash cucumbers and cut 1/16 inch off blossom end, and discard. Cut cucumbers into 1/4-inch slices. Combine all ingredients for canning syrup in a saucepan and bring to boiling. Keep syrup hot until used. In a large kettle, mix the ingredients for the brining solution. Add the cut cucumbers, cover, and simmer until the cucumbers change color from bright to dull green (about 5 to 7 minutes). Drain the cucumber slices. Fill jars, and cover with hot canning syrup leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Reduced-Sodium Sliced Sweet Pickles in a boiling-water canner.
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1, 000 ft: 10 min.
1, 001 - 6, 000 ft: 15 min.
Above 6, 000 ft: 20 min.
======================================================= === * Usda
courtesy of Karen Mintzias
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