BREAD-AND-BUTTER PICKLES

Bread-and-Butter Pickles image

Provided by Kevin West

Yield Makes about 2 quarts

Number Of Ingredients 11

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2 1/2 pounds kirby cucumbers, cut crosswise into 1/4" rounds (about 8 cups)
2 cups thinly sliced red onions
1/3 cup pickling salt
2 cups apple cider vinegar
1 1/4 cups (packed) light brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon turmeric
1 tablespoon yellow mustard seeds
1 1/2 teaspoons coriander seeds
1 teaspoon celery seeds
2 Fresno chiles or red jalapeños, pricked with a toothpick

Steps:

Toss together cucumbers, onions, and salt in a large bowl. Add 3 cups ice; set aside for 2 hours. Drain; rinse well and drain again.
Combine vinegar and the remaining ingredients with 1 cup water in a large pot; bring to a boil, stirring to dissolve sugar. Add cucumbers and onions; return to a boil.
Ladle hot vegetables and pickling liquid into 2 clean, hot 1-quart jars, dividing equally. Press vegetables to completely submerge in liquid, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes.