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Low-Sodium Pickles | |
| 68 | Jams/Preserves Other: Canning |
| Yield/Servings: 6 pints | |
| Ingredients: | |
| 3 lbs. pickling cucumber 3 cloves garlic, halved 6 sprigs fresh dill 3 cups vinegar (5% acidity) 3 cups water 1 1/2 tbsps. salt substitute, unseasoned | |
| Instructions: | |
| Evenly fill 6 sterilized pint-size canning jars with cucumbers (quarted lengthwise), garlic and dill; set aside. In medium saucepan, combine viegar, water and salt substitite; simmer 5 minutes. Fill jars to within 1/2-inch of top. Dry mouth of jars and cap tightly. Place jars on rack in large pot. Fill pot with water to 1 to 2 inches above jars. Cover and bring to a boil; reduce heat and simmer gently for 10 minutes. Remove jars and cool. Test for seals by checking that center of lids are depressed and profuce a dull, not hollow, sound when tapped. | |
| Submitted by: C Larsen USA | |
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