# [[Pickles - Bread and Butter]] **Prep Time:** 15 minutes **Cook Time:** 5 minutes **Yield:** About 2 pints ## Ingredients ### Vegetables: - 2 pounds pickling cucumbers, sliced - ½ yellow onion, sliced - 2 red jalapeno peppers, thinly sliced into rings - 3 tablespoons kosher salt ### Brine: - 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 ## Instructions 1. **Prepare the Vegetables:** In a large bowl, combine the sliced cucumbers, onion, and jalapeno peppers. Sprinkle with kosher salt and stir to coat thoroughly. Cover with plastic wrap and refrigerate for 2 to 4 hours, stirring occasionally. 2. **Rinse and Drain:** After refrigeration, rinse the cucumber mixture in a colander under cold water for 3 to 4 minutes to remove all the salt. Drain well. 3. **Make the Brine:** In a saucepan, combine distilled white vinegar, white sugar, water, sliced garlic, mustard seed, celery seeds, black peppercorns, ground turmeric, and ground cloves. Bring to a simmer and cook for about 2 minutes to blend the flavors. 4. **Combine Vegetables and Brine:** Add the drained cucumber mixture to the brine. Heat until almost boiling, then remove from heat and allow to cool completely. 5. **Store:** Transfer the pickles and brine into jars. Seal tightly and store in the refrigerator.