Reduced-Sodium Sliced Dill Pickles

4 lbs (3- to 5-inch) pickling cucumbers
6 cups vinegar (5 percent)
6 cups sugar
2 tbsp canning or pickling salt
1-½ tsp celery seed
1-½ tsp mustard seed
2 large onions, thinly sliced
8 heads fresh dill

Yield: About 8 pints

Procedure: Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Cut cucumbers in ¼-inch slices. Combine vinegar, sugar, salt, celery, and mustard seeds in large saucepan. Bring mixture to boiling. Place 2 slices of onion and ½ dill head in bottom of each pint jar. Fill jars with cucumber slices, leaving ½-inch headspace. Add 1 slice of onion and ½ dill head on top. Pour hot pickling solution over cucumbers, leaving ¼-inch headspace.

Adjust lids and process in a boiling water canner for 15 minutes. Above 1,000 feet altitude process for 20 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals.
 

Other August  2006 Articles:
Pick a Peck of Perfect Pickles
No-Sugar Added Sweet Cucumber Slices
Pointers for Sweet and Hot Peppers
Tangy Tomatillo Relish
Reduced-Sodium Sliced Dill Pickles