Chef John’s Bread and Butter Pickles

Directions

Ingredients :

2 pounds pickling cucumbers

sliced

½ yellow onion

sliced

2 red jalapeno peppers

thinly sliced into rings

3 tablespoons kosher salt

2 cups distilled white vinegar

2 cups white sugar

¼ cup water

2 cloves garlic

sliced

1 tablespoon mustard seed

1 teaspoon celery seeds

1 teaspoon whole black peppercorns

½ teaspoon ground turmeric

⅛ teaspoon ground cloves

Methods :

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.