Chef John's Bread and Butter Pickles

Recipe View In a large bowl, combine the sliced cucumbers, onion, and jalapeños. Sprinkle the kosher salt evenly over the mixture and stir to coat thoroughly. (Prep time: 5 minutes)

Recipe View Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours, stirring occasionally to ensure even salting. This process helps to draw out excess moisture and firm up the cucumbers. (Refrigeration: 2-4 hours)

Recipe View After the brining period, rinse the cucumber mixture in a colander under cold running water for 3 to 4 minutes, ensuring all salt is removed. Drain well. (Rinsing: 3-4 minutes)

Recipe View In a medium saucepan, combine the distilled white vinegar, granulated sugar, water, sliced garlic, mustard seeds, celery seeds, whole black peppercorns, ground turmeric, and ground cloves. (Prep time: 5 minutes)

Recipe View Bring the mixture to a simmer over medium heat and cook until the sugar is completely dissolved and the brine is fragrant, about 2 minutes. (Cooking: 2 minutes)

Recipe View Add the drained cucumber mixture to the simmering brine. Heat until the pickles are almost boiling, then immediately remove from heat. (Cooking: 3-5 minutes)

Recipe View Allow the pickles to cool completely in the brine. This will allow the flavors to meld and the cucumbers to absorb the pickling liquid. (Cooling: 1-2 hours)

Recipe View Once cooled, transfer the pickles to sterilized jars, ensuring the cucumbers are submerged in the brine. Seal the jars and store in the refrigerator. (Prep time: 10 minutes)