Classic Crisp Bread and Butter Pickles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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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 |
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® Granules to each jar. Remove air bubbles. Adjust two-piece caps.
4. Process 10 minutes in a boiling-water canner, adjusting for altitude.
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