Name: Chef John's Bread and Butter Pickles
Prep time: 15 min
Cook time: 15 min
Yield: 48
Ingredients: Pickling cucumbers, sliced - 2 pounds; Yellow onion, sliced - ½; Red jalapeno peppers, thinly sliced into rings - 2; Kosher salt - 3 tablespoons; Distilled white vinegar - 2 cups; White sugar - 2 cups; Water - ¼ cup; Garlic, sliced - 2 cloves; Mustard seed - 1 tablespoon; Celery Seeds - 1 teaspoon; Whole black peppercorns - 1 teaspoon; Ground turmeric - ½ teaspoon; Ground cloves - ⅛ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Bread and Butter Pickles

1. Pickling cucumbers, sliced - 2 pounds

2. Yellow onion, sliced - ½

3. Red jalapeno peppers, thinly sliced into rings - 2

4. Kosher salt - 3 tablespoons

5. Distilled white vinegar - 2 cups

6. White sugar - 2 cups

7. Water - ¼ cup

8. Garlic, sliced - 2 cloves

9. Mustard seed - 1 tablespoon

10. Celery Seeds - 1 teaspoon

11. Whole black peppercorns - 1 teaspoon

12. Ground turmeric - ½ teaspoon

13. Ground cloves - ⅛ teaspoon

How to cook deliciously - Chef John's Bread and Butter Pickles

1. Stage

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.

2. Stage

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. Chef John