Classic Crisp Bread and Butter Pickles recipe

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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: : -

Directions

  1. 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.

  2. Combine remaining ingredients except Pickle Crisp in a large saucepot, bring to a boil. Add drained cucumbers and onions and return to a boil.

  3. 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.

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

Recipe Yield

7 pints

Recipe Note

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

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