Reduced-Sodium Sliced Dill Pickles


Quantity: 8 pints

Jar size: Pints


4 lbs (3- to 5-inch) pickling cucumbers

6 cups vinegar (5 percent)

6 cups sugar

2 tbsp canning or pickling salt

1-1/2 tsp celery seed

1-1/2 tsp mustard seed

2 large onions, thinly sliced

8 heads fresh dill


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

2. Wash cucumbers. Cut 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 large saucepan. Bring mixture to boiling.

3. Place 2 slices of onion and 1/2 dill head on bottom of each pint jar. Fill jars with cucumber slices, leaving 1/2-inch headspace. Add 1 slice of onion and 1/2 dill head on top.

4. Pour hot pickling solution over cucumbers, leaving 1/4-inch headspace.

5. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. Process jars immediately in a boiling water canner according to the recommendations.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



15 min

20 min

25 min

Source: National Center for Home Food Preservation