Classic Crisp Bread And Butter Pickles

• 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

1. 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. 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. 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.
4. Process 10 minutes in a boiling-water canner, adjusting for altitude.

cucumbers, onions, canning salt, sugar, turmeric, celery, ginger, peppercorns, vinegar, pickle crisp, lids

Taken from www.allrecipes.com/recipe/217933/classic-crisp-bread-and-butter-pickles/ (may not work)