Chef John's Bread and Butter Pickles recipe
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Ingredients
- 2 pounds pickling cucumbers, sliced ½ yellow onion, sliced 2 red jalapeno peppers, thinly sliced into rings 3 tablespoons kosher salt 2 cups distilled white vinegar 2 cups white sugar ¼ cup water 2 cloves garlic, sliced 1 tablespoon mustard seed 1 teaspoon celery seeds 1 teaspoon whole black peppercorns ½ teaspoon ground turmeric ⅛ teaspoon ground cloves
Nutrition Info
- 38.1 caloriescarbohydrate: 9.5 gcholesterol: : -fat: 0.1 gfiber: 0.2 gprotein: 0.3 gsaturatedFat: : -servingSize: -sodium: 360.8 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Bread and Butter Pickles
Directions
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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.