Classic ‘bread and butter’ pickles are perfect with lunches, picnics and barbecues.
Provided by: SmallRecipe.com
Categories: Main Meal
Yield: 7 pints
|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|
- 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.
Calories 83.8 calories, Carbohydrate 20.2 g, Fat 0.4 g, Fiber 1.1 g, Protein 1 g, Saturated Fat 0.1 g, Sodium 1980.1 mg, Sugar 16.8 g