Ingredients
28
28 servings
- •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
- •0.5 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.
Nutritional Facts
Per 28 servings
- Calories: 82
- Carbohydrate: 19g
- Fat: 0g
- Fiber: 1g
- Protein: 1g
- Sugar: 16g
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