These crispy pickles are flavored with vinegar, sugar, mustard seed, turmeric, celery seed, ginger, and pepper for a tangy, flavorful snack.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
82 Calories
Recipe Instructions
Step 1
Immerse the pint jars in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
Step 2
Combine cucumbers and onions in a large bowl, layering with canning salt: cover with ice cubes. Let stand for 1 hour and 30 minutes. Drain; rinse; drain again and set aside.
Step 3
Combine vinegar, sugar, mustard seed, turmeric, celery seed, ginger, and peppercorns in a large pot; bring to a boil. Add drained cucumbers and onions; return to a boil.
Step 4
Pack cucumber mixture and liquid into the hot, sterilized jars, filling to within 1/2 inch of the top. Add rounded 1/8 teaspoon pickle crisp granules to each jar. Remove air bubbles. Top with the lids and screw the rings on tightly.
Step 5
Process in a boiling-water canner for 10 minutes, adjusting for altitude.
Step 6
Remove the jars from the canner and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
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
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
