Chef John’s Bread and Butter Pickles
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: