Spicy Bread & Butter Pickles
A little heat with a little sweet = pickle Heaven!
2 pounds pickling or baby cucumbers, sliced into rounds (about 6 cups)
1/2 yellow onion, thinly sliced
1 Tbsp red pepper flakes, or your favorite spicy pepper, sliced
3 Tbsp kosher salt
1 ½ cups distilled white vinegar
½ cup apple cider vinegar
2 cups white sugar
1/4 cup water
2 cloves garlic, sliced
1 Tbsp mustard seeds
1 tsp celery seeds
1 tsp whole black peppercorns
⅛ tsp ground turmeric
-Combine cucumbers and onion in a large bowl. Coat with kosher salt and mix well.
-Refrigerate for a minimum of 2 hours. This drains extra liquid from the cucumbers and gives pickles the best crunch.
-Rinse the cucumber mixture well under cold water and drain. Be sure to rinse off all the salt.
-In a saucepan over medium-low heat, mix vinegar, red pepper flake (or sliced pepper if using), sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves. This is the brine.
-Allow to simmer but not fully boil, until sugar is dissolved (about 5 minutes).
-Add cucumber and onion mixture to glass jars, filling as much of the jar as you can.
-Carefully pour the brine into each jar, leaving about 1/2 inch below the jar’s neck. Wipe rims of jars with a clean, damp cloth. Add lids and close tightly.
-Put in the fridge immediately.
-Allow at least 24 hours before eating for the flavors to develop.
*These are “ice-box” pickles and must be kept in the fridge. Eat within 2-3 months.
*Perfect with burgers, salads, or my favorite - straight out of the jar!