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
Oops! Something went wrong. Our team is working on it.
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
Directions
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.