It’s simple to prepare these crunchy bread and butter pickles. They are ideal for barbecues, picnics, and lunches.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 13 hrs 30 mins |
| Total Time: | 14 hrs 20 mins |
| Servings: | 28 |
| Yield: | 7 pints |
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
- ½ 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
- Immerse the pint jars in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
- 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.
- 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.
- 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.
- Process in a boiling-water canner for 10 minutes, adjusting for altitude.
- 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.
Nutrition Facts
| Calories | 82 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 0 g |
| Sodium | 2024 mg |
| Sugars | 16 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
These are great tasting pickles. I used the ginger and I love the ginger taste.
The liquid was short for 3 pints. I had to make half of the liquid to finish it up.
Made these for the first time today using the pickles and onions from our garden!! I smells and tastes yummy
Awesome. Added 1/8 tsp of ground clove. Really brought out the flavor.
The only thing i changed was i added red and yellow pepper and cut back on the onion.
Did not use the crisp granules. Excellent taste. Sharon
Second year of making them and my family loves them. so easy to make
best recipe for pickles!
This is great with zucchini instead of cucumbers. I used 2, each the length of my forearm, to make 8 pints. Delicious!
I love these pickles and have made them for years. I also add a couple of things but they are great as is in the recipe here. I add 2-3 cut open thai chili peppers to each jar and I love the onions. Sometimes, I just can the onions and no cukes in the jar at all as the onions are fantastic when used on hot dogs and burgers and stuff.
I have made 4 batches of these and I hate giving them away I love them so much,but I want to share too.I do not put ginger in mine and I use less onions,its a great recipe.
great recipe…came out perfect…I cut back on the onions,adding the difference in red and yellow sweet peppers….added a tsp of red pepper flakes to the vinegar mix
I used this recipe as I lost mine. I deleted the ginger, and used 3 cups of sugar for a double recipe. I also deleted the pickle crisp as I like these pickles a little soft. Some times that stuff makes the pickles rubbery. I will use this recipe again with the adjustments.
I have made this recipe for years I love it!