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Crisp Bread and Butter Pickles
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
860 minutes
Tangy and flavorful crispy pickles with a hint of sweet and spice from vinegar, sugar, mustard seed, turmeric, celery seed, ginger, and pepper.
Ingredients:
  • 7 Ball® or Kerr® Pint (16 oz) Jars with lids and bands
  • 4 pounds 4- to 6-inch cucumbers, cut into 1/4-inch slices
  • 2 pounds onions, thinly sliced
  • 0.5 cup canning salt
  • 3 cups vinegar
  • 2 cups sugar
  • 2 tablespoons mustard seed
  • 2 teaspoons turmeric
  • 2 teaspoons celery seed
  • 1 teaspoon ginger
  • 1 teaspoon peppercorns
  • Ball® Pickle Crisp® Granules
Instructions:
  • Place the pint jars in simmering water to keep warm. Clean the new lids and rings by washing them in warm soapy water.
  • In a large bowl, gently mix cucumbers and onions with canning salt, layering them together. Cover the mixture with ice cubes and allow it to sit for 1 hour and 30 minutes. Drain the ingredients, rinse them, drain once more, and then set aside.
  • In a large pot, bring vinegar, sugar, mustard seed, turmeric, celery seed, ginger, and peppercorns to a boil. Add drained cucumbers and onions and return to a boil.
  • Carefully fill the hot, sterilized jars with the cucumber mixture and liquid, leaving 1/2 inch of space at the top. Sprinkle a rounded 1/8 teaspoon of pickle crisp granules into each jar. Gently remove any air bubbles. Securely place the lids on top and twist the rings tightly.
  • Place the jars in a boiling-water canner and process for 10 minutes, adjusting for altitude as needed.
  • Remove the jars from the canner and allow them to cool, spaced several inches apart, for 12 to 24 hours. Press the center of each lid with your finger to check for a secure seal. Store the jars without the rings in a cool, dark place.

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