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Low-Sodium Pickles

ID: 68 Jams/Preserves Other Category(s): 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

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Low-Sodium Pickles
ID: 68 Jams/Preserves	Other Category(s): 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 © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.