These crispy bread and butter pickles are easy to make. They're perfect for lunches, picnics, and barbecues.
Ingredients
- Ball or Kerr pint (16 oz) jars with lids and bands: 7 piece
- to 6-inch cucumbers: 4 piece (cut into 1/4 inch slices)
- onions: 2 pound (sliced)
- canning salt: 0.5 cup
- vinegar: 3 cups
- sugar: 2 cups
- mustard seed: 2 Tbsp
- turmeric: 2 tsp
- celery seed: 2 tsp
- ginger: 1 tsp
- peppercorns: 1 tsp
- Ball pickle crisp granules:
Metric Conversion
Stages of cooking
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Immerse the pint jars in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
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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.
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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.
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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.
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Process in a boiling-water canner for 10 minutes, adjusting for altitude.
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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.
