Crisp Bread and Butter Pickles

Recipe View Prepare Jars: Immerse the pint jars in simmering water until needed. Wash new lids and rings in warm, soapy water. (Time: 15 minutes)

Recipe View Prepare Cucumber Mixture: 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 thoroughly; drain again and set aside. (Time: 1 hour 45 minutes)

Recipe View Prepare Brine: Combine vinegar, sugar, mustard seed, turmeric, celery seed, ginger, and peppercorns in a large, non-reactive pot; bring to a rolling boil over medium-high heat. (Time: 10 minutes)

Recipe View Combine and Heat: Add drained cucumbers and onions to the boiling brine; return to a boil, stirring gently to ensure even heating. (Time: 5 minutes)

Recipe View Jarring Process: Pack the hot 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 with a non-metallic utensil. (Time: 20 minutes)

Recipe View Sealing: Wipe the jar rims clean with a damp cloth. Top with the lids and screw the rings on tightly, but not too tight. (Time: 5 minutes)

Recipe View Boiling-Water Canning: Process in a boiling-water canner for 10 minutes, adjusting for altitude according to the canning guide recommendations. (Time: 25 minutes)

Recipe View Cooling and Sealing Check: Remove the jars from the canner and let them rest, several inches apart, on a towel-lined surface for 12 to 24 hours. Do not disturb them during this time. After cooling, press the center of each lid with a finger to ensure the lid does not move up or down, indicating a proper seal. (Time: 12-24 hours)

Recipe View Storage: Remove the rings for storage (this prevents rust) and store the sealed jars in a cool, dark area. Properly canned pickles are shelf-stable for at least one year.