Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Dill pickles, reduced sodium
Ingredients:
4 lbs. pickling cucumbers,
3 to 5 inches long
6 cups vinegar (5% acetic acid)
6 cups sugar
2 tbsp. canning and pickling salt
11⁄2 tsp. celery seed
11⁄2 tsp. mustard seed
2 large onions, peeled and thinly sliced
8 fresh dill heads
Method:
Wash cucumbers carefully.
Trim 1⁄16 inch from the blossom end and
discard.
Cut cucumbers into 1⁄4-inch slices.
Combine vinegar, sugar, salt, celery seeds and mustard seeds in a large saucepan.
Bring mixture to a boil.
Place 2 slices onion and 1⁄2 dill head on the bottom of each clean, hot pint jar.
Fill jars with cucumber slices, leaving 1⁄2-inch head space.
Add 1 slice onion and 1⁄2 dill head on top.
Pour hot pickling solution over cucumber slices, leaving 1⁄4-inch head space.
Remove bubbles with a rubber spatula.
Wipe jar rims with a clean, damp cloth.
Cap jars with pretreated lids.
Adjust lids.
Process in a boiling water canner 20 minutes for pints.
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