Classic Crisp Bread and Butter Pickles recipe
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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
Nutrition Info
- 83.8 caloriescarbohydrate: 20.2 gcholesterol: : -fat: 0.4 gfiber: 1.1 gprotein: 1 gsaturatedFat: 0.1 gservingSize: -sodium: 1980.1 mgsugar: 16.8 gtransFat: : -unsaturatedFat: : -
Directions Classic Crisp Bread and Butter Pickles
Directions
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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.
Combine remaining ingredients except Pickle Crisp in a large saucepot, bring to a boil. Add drained cucumbers and onions and return to a boil.
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.
Process 10 minutes in a boiling-water canner, adjusting for altitude.