Classic Crisp Bread And Butter Pickles - cooking recipe

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(R) Pickle Crisp(R) Granules
7 Ball(R) or Kerr(R) Pint (16 oz) Jars with lids and bands

Preparation

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.