Emeril's Homemade Sweet and Spicy Pickles

• 3 pounds pickling cucumbers, sliced into 1/4-inch thick slices
• 2 cups sliced onions
• 1/2 cup pickling salt
• 6 cups water
• 3 cups white vinegar
• 1 1/2 cups apple cider vinegar
• 3 1/2 cups sugar
• 2 tablespoons yellow mustard seeds
• 1/2 teaspoon turmeric
• 4 whole cloves
• 10 tablespoons roughly chopped garlic
• 24 dried cayenne peppers
• 2 teaspoons 100 percent Natural Pickle Crisp, optional

1. Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl.
2. Cover and allow cucumbers to soak for 2 hours.
3. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes.
4. Drain well and set aside.
5. Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat.
6. Bring to a boil, reduce heat to medium and add the cucumbers and onions.
7. Bring to a simmer and remove the saucepan from the heat.
8. Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top.
9. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired.
10. With a clean damp towel, wipe the rim and fit with a hot lid.
11. Screw on the metal ring just until the point of resistance is met.
12. Process the jars in a hot-water bath for 15 minutes.
13. Using tongs, remove the jars, place on a towel, and let cool.
14. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop.
15. Tighten the rings and store in a cool dry place.
16. Let the pickles age for at least 2 weeks before using.

pickling cucumbers, onions, pickling salt, water, white vinegar, apple cider vinegar, sugar, yellow mustard seeds, turmeric, cloves, garlic, cayenne peppers, percent

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-homemade-sweet-and-spicy-pickles-recipe.html (may not work)