Classic Crisp Bread and Butter Pickles

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

• Calories: 84 Calories

Ingredients

• 2 cups sugar
• 2 tablespoons mustard seed
• 2 teaspoons celery seed
• 4 pounds 4- to 6-inch cucumbers, cut into 1/4-inch slices
• 2 pounds onions, thinly sliced
• ½ cup canning salt
• 2 teaspoons turmeric
• 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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Process 10 minutes in a boiling-water canner, adjusting for altitude.