Reduced-Sodium Sliced Sweet Pickles


Quantity: 4 to 5 pints

Jar size: Pints


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

Brining solution:

1 qt distilled white vinegar (5 percent)

1 tbsp canning or pickling salt

1 tbsp mustard seed

1/2 cup sugar

Canning syrup:

1-2/3 cups distilled white vinegar (5 percent)

3 cups sugar

1 tbsp whole allspice

2-1/4 tsp celery seed


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

2. Wash cucumbers and cut 1/16 inch off blossom end, and discard. Cut cucumbers into 1/4-inch slices.

3. Combine all ingredients for canning syrup in a saucepan and bring to boiling. Keep syrup hot until used.

4. 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.

5. Fill jars, and cover with hot canning syrup leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

6. Process jars immediately in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

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



10 min

15 min

20 min

Source: National Center for Home Food Preservation