Chef John’s Bread and Butter Pickles

 
Ingredients for about 2 pints:
2 lbs pickling or other firm, little cucumbers
2 or 3 red jalapeno or similar pepper, sliced
1/2 yellow onion, sliced
4 tbsp kosher salt
2 cups sugar
2 cups white distilled vinegar
1/4 cup water
1 tbsp mustard seeds
1 teaspoon celery seeds
1/8 tsp ground cloves
1/2 teaspoon turmeric
1 tsp black peppercorns
2 cloves garlic, sliced

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 2 to 4 hours, stirring occasionally. Rinse cucumber mixture in a colander under cold water until all salt is washed away then drain.

Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer for about 2 minutes. Add cucumber mixture to brine then heat until almost boiling, remove from heat and cool completely. Transfer to jars and store in the refrigerator.


Delicious Home Made Pickles, but not our own – Find the Original Recipe here:

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