Chef John’s Bread and Butter Pickles

Ingredients

• 2 pounds pickling cucumbers, sliced
• 1/2 yellow onion, sliced
• 2 red jalapeno peppers, thinly sliced into rings
• 3 tablespoons kosher salt
• 2 cups distilled white vinegar
• 2 cups white sugar
• 1/4 cup water
• 2 cloves garlic, sliced
• 1 tablespoon mustard seed
• 1 teaspoon celery seeds
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon ground cloves

Directions

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.