Classic Crisp Bread and Butter Pickles

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

2 pounds onions, thinly sliced

½ 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® Pickle Crisp® Granules

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

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.

Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil.

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.

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