All Recipes Best Recipe Trusted Brands: Recipes and Tips Ball® Canning & Recipes

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 calories carbohydrate: 20.2 g cholesterol: : - fat: 0.4 g fiber: 1.1 g protein: 1 g saturatedFat: 0.1 g servingSize: - sodium: 1980.1 mg sugar: 16.8 g transFat: : - unsaturatedFat: : -

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.

7 pints

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