Classic Crisp Bread and Butter Pickles

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Description

Classic ‘bread and butter’ pickles are perfect with lunches, picnics and barbecues.

Ingredients

  • 4 pounds 4- to 6-inch cucumbers, cut into 1/4-inch slices
  • 2 pounds onions, thinly sliced
  • ½ cup canning salt
  • 2 cups sugar
  • 2 tablespoons mustard seed
  • 2 teaspoons turmeric
  • 2 teaspoons celery seed
  • 1 teaspoon ginger
  • 1 teaspoon peppercorns
  • 3 cups vinegar
  • Ball® Pickle Crisp® Granules
  • 7 Ball® or Kerr® Pint (16 oz) Jars with lids and bands

Instructions

  1. Combine cucumber and onion slices in a large bowl
  2. layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again.
  3. Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil.
  4. Pack hot pickles and liquid into hot jars
  5. 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granules to each jar. Remove air bubbles. Adjust two-piece caps.
  6. Process 10 minutes in a boiling-water canner
  7. adjusting for altitude.

Servings: 28

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