Chef John's Bread and Butter Pickles

Ingredients

• pound spickling cucumbers, slice d
• 1/2 yellow onion, slice d
• red jalapeño peppers, thinly slice d into rings
• tablespoon skosher salt
• cup sdistilled white vinegar
• cup swhite sugar
• 1/4 cup water
• clove sgarlic, slice d
• tablespoon mustard seed
• teaspoon celery seeds
• teaspoon whole black peppercorns
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon ground clove s

Instructions

1. 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. 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