Recipe: Reduced-Sodium Sliced Sweet Pickles and Reduced-Sodium Sliced Dill Pickles

Salt can be removed from fresh pack pickles. Salt does lower the ph level of the pickling brine,and inhibits the growth of some microorganisms. To have a safe product,no salt items must contain at least 1:1 ratio of water/vinegar to each jar. A pint jar must contain at least 1/4 cup of 5 % acidity vinegar per pint of pickled products.

Reduced-Sodium Sliced Sweet Pickles
Source: Cooperative Extension Service, University of Arkansas, Little Rock
Yield: 4 to 5 pints

4 pounds (3- to 4-inch) pickling cucumbers
Brining solution:
1 quart distilled white vinegar (5%)
tablespoon canning or pickling salt
tablespoon mustard seed
1/2 cup sugar

Canning Syrup:
1 2/3 cups distilled white vinegar (5%)
3 cups sugar
1 tablespoon whole allspice
2 1/4 teaspoons celery seed

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 with hot cucumber slices, leaving 1/2-inch headspace. Cover with hot canning syrup, leaving 1/2-inch headspace.

Adjust lids and process in boiling water bath canner.

Jar Size Pints
Process Time at Altitudes of
0-1,000 feet = 10 minutes
1,001-6,000 feet = 15 minutes

Reduced-Sodium Sliced Dill Pickles
Source: Cooperative Extension Service, University of Arkansas, Little Rock
Yield: 8 pints

4 pounds (3- to 5-inch) pickling cucumbers
6 cups vinegar (5%)
6 cups sugar
2 tablespoons canning or pickling salt
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
2 large onions, thinly sliced
8 heads fresh dill

Wash cucumbers. Cut a 1/16-inch slice off blossom end and discard. Cut cucumbers in 1/4-inch slices.

Combine vinegar, sugar, salt, celery and mustard seeds in a large saucepan. Bring mixture to boiling.

Place two slices of onion and one-half dill head in bottom of each pint jar. Fill jars with cucumber slices, leaving 1/2-inch headspace. Add one slice of onion and one-half dill head on top. Pour hot pickling solution over cucumbers, leaving 1/4-inch headspace.

Adjust lids and process in boiling water bath canner.

Jar Size Pints
Process Time at Altitudes of
0-1,000 feet = 15 minutes
1,001-6,000 feet = 20 minutes