Name: Classic Crisp Bread and Butter Pickles
Yield: 28
Ingredients: 4- to 6-inch cucumbers, cut into 1/4-inch slices - 4 pounds; Onions, thinly sliced - 2 pounds; Canning salt - ½ cup; Sugar - 2 cups; Mustard seed - 2 tablespoons; Turmeric - 2 teaspoons; Celery seed - 2 teaspoons; Ginger - 1 teaspoon; Peppercorns - 1 teaspoon; Vinegar - 3 cups; Ball® Pickle Crisp® Granules - 3 cups; Ball® or Kerr® Pint (16 oz) Jars with lids and bands - 7

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Ingredients for - Classic Crisp Bread and Butter Pickles

1. 4- to 6-inch cucumbers, cut into 1/4-inch slices - 4 pounds

2. Onions, thinly sliced - 2 pounds

3. Canning salt - ½ cup

4. Sugar - 2 cups

5. Mustard seed - 2 tablespoons

6. Turmeric - 2 teaspoons

7. Celery seed - 2 teaspoons

8. Ginger - 1 teaspoon

9. Peppercorns - 1 teaspoon

10. Vinegar - 3 cups

11. Ball® Pickle Crisp® Granules - 3 cups

12. Ball® or Kerr® Pint (16 oz) Jars with lids and bands - 7

How to cook deliciously - Classic Crisp Bread and Butter Pickles

1. Stage

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. Stage

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. Stage

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. Stage

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