Chef John's Bread and Butter Pickles

Name: Chef John's Bread and Butter Pickles
Total time: 140
Yield: 48
Ingredients: 2 pounds pickling cucumbers, sliced; 0.5 yellow onion, sliced; 2 red jalapeno peppers, thinly sliced into rings; 3 tablespoons kosher salt; 2 cups distilled white vinegar; 2 cups white sugar; 0.25 cup water; 2 cloves garlic, sliced; 1 tablespoon mustard seed; 1 teaspoon celery seeds; 1 teaspoon whole black peppercorns; 0.5 teaspoon ground turmeric; 0.125 teaspoon ground cloves

Recipe by John Mitzewich from allrecipes.com

Snack 2 Hr. 20 Mins.

Ingredients

48 servings

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2 pounds pickling cucumbers, sliced
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0.5 yellow onion, sliced
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2 red jalapeno peppers, thinly sliced into rings
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3 tablespoons kosher salt
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2 cups distilled white vinegar
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2 cups white sugar
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0.25 cup water

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2 cloves garlic, sliced
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1 tablespoon mustard seed
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1 teaspoon celery seeds
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1 teaspoon whole black peppercorns
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0.5 teaspoon ground turmeric
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0.125 teaspoon ground cloves

Instructions

Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.
Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.