Bear's Spicy Bread and Butter Pickles
2 lbs pickling cucumbers (or other firm, small cucumbers)
1/2 yellow onion, sliced
2 red jalapeño peppers (or other red chiles of choice), sliced
3 T kosher salt
2 c sugar
2 c white distilled vinegar
1/4 c
water
2 cloves garlic, sliced
1 T mustard seeds
1 t celery seeds
1/8 t ground cloves
1/2 t turmeric
1 t black peppercorns
1. Slice cucumbers into 1/4” slices.
2. Mix cucumbers, onions and chiles in a bowl with salt. Refrigerate for 2 to 4 hours.
3. Pour into a colander and rinse well for about 3 minutes.
4. In a large saucepan place all remaining ingredients. Heat to boiling. Simmer for 2 minutes.
5. Toss in cucumber mixture, and bring to just boiling.
6.
Spoon into quart jars and cover with liquid.
7. Refrigerate as soon as cooled, or
hot water can (processing time: 5 minutes).
Kitchen note: for a non-spicy variant, simply omit the chiles.
