Chef John'S Bread And Butter Pickles

• 2 pounds pickling cucumbers, sliced
• 1/2 yellow onion, sliced
• 2 red jalapeno peppers, thinly sliced into rings
• 3 tablespoons kosher salt
• 2 cups distilled white vinegar
• 2 cups white sugar
• 1/4 cup water
• 2 cloves garlic, sliced
• 1 tablespoon mustard seed
• 1 teaspoon celery seeds
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon ground cloves

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.

pickling cucumbers, yellow onion, red jalapeno peppers, kosher salt, white vinegar, white sugar, water, garlic, celery seeds, whole black peppercorns, ground turmeric, ground cloves

Taken from www.allrecipes.com/recipe/239231/chef-johns-bread-and-butter-pickles/ (may not work)