Classic Crisp Bread and Butter Pickles

Classic Crisp Bread and Butter Pickles

Ingredients

  • 4 pounds 4- to 6-inch cucumbers, cut into 1/4-inch slices
  • 2 pounds onions, thinly sliced
  • 1/2 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


Directions

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

05/09/2018
Classic Crisp Bread and Butter Pickles, recipe PT15M PT1H 5 455 calories

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