Crisp Bread and Butter Pickles

Ingredients

• 7 Balls or Kerr pint , 16 oz
• 4 pounds 4- to 6-inch cucumbers , cut into 1/4-inch slices
• 2 pounds onions , thinly sliced
• 0.5 cups 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

1. 1

   Immerse the pint jars in simmering water until needed. Wash new, unused lids and rings in warm soapy water.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Process in a boiling-water canner for 10 minutes, adjusting for altitude.

6. 6

   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.