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Spicy Bread and Butter Pickles

4.8
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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
860 min
SERVINGS
28 servings
Snack
Spicy Bread and Butter Pickles
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
  • 1/2 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
1
Submerge the pint jars into boiling water as needed. Clean and rinse unused lids and rings in warm, soapy water.
2
Combine the sliced cucumbers and onions in a large bowl, layering with canning salt: cover with ice cubes to chill. Allow the mixture to infuse for 1 hour and 30 minutes, then drain and rinse thoroughly. Set the cucumber mixture aside.
3
Combine vinegar, sugar, mustard seeds, turmeric, celery seeds, ginger, and peppercorns in a large pot; bring the mixture to a rolling boil. Add the drained cucumbers and onions, returning the mixture to a boil.
4
Fill hot, sterilized jars with the cucumber mixture and liquid, leaving about 1/2 inch of space at the top. Add a pinch of pickle crisp granules to each jar, making sure they are evenly distributed. Remove any air bubbles that may have formed.
5
Seal the jars by placing their lids on top and screwing the rings tightly in place.