Title: Reduced-sodium sliced sweet pickles
 Categories: Pickles, Canning
      Yield: 4 Pints
 
      4 lb Pickling cucumbers
           -- (3- to 4-inch)

MMMMM----------------------BRINING SOLUTION---------------------------
      1 qt Distilled white vinegar
           -- (5 percent)
      1 tb Canning or pickling salt
      1 tb Mustard seed
    1/2 c  Sugar

MMMMM-----------------------CANNING SYRUP----------------------------
  1 2/3 c  Distilled white vinegar
           -- (5 percent)
      3 c  Sugar
      1 tb Whole allspice
  2 1/4 ts Celery seed
 
  Yield: About 4 to 5 pints
  
  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
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias