Classic Crisp Bread and Butter Pickles - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ball® Canning & Recipes
Classic 'bread and butter' pickles are perfect with lunches, picnics and barbecues.
Ingredients
- 4 pounds 4- to 6-inch cucumbers, cut into 1/4-inch slices
- 2 pounds onions, thinly sliced
- 1/2 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
Instructions
- 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(R) Granules to each jar. Remove air bubbles. Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner, adjusting for altitude.
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