Bread-And-Butter Pickles

• 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 jalapenos, pricked with a toothpick

1. 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.
2. 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.
3. 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.

kirby cucumbers, red onions, pickling salt, apple cider vinegar, light brown sugar, fresh ginger, turmeric, yellow mustard seeds, coriander seeds, celery seeds, chiles

Taken from www.epicurious.com/recipes/food/views/bread-and-butter-pickles-366713 (may not work)