Sweet & Tangy Refrigerator Bread & Butter Pickles
INGREDIENTS
4 pounds mini cucumbers
1 small Maui or sweet onion, thinly sliced into crescent moon shapes
3 cloves garlic, finely chopped
3 tablespoons salt
4 cups cider vinegar
5 3/4 cups sugar
2 tablespoons + 2 teaspoons yellow mustard seeds
1 1/2 teaspoons celery seed
3/4 teaspoons whole cloves
1 teaspoon ground turmeric
3 Fresno peppers, thinly sliced, optional (or red jalapeños, but beware they are typically hotter than Fresno peppers)
1 teaspoon red chili flakes, optional (in place of Fresno or jalapeño peppers)
PREPARATION
In a large bowl, mix together the cucumbers, onions, garlic and salt. Let stand approximately 3 hours. Drain liquid from the cucumber mixture.
In a large saucepan, mix the cider vinegar, sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil. Stir the cucumber mixture into the boiling vinegar mixture. Add the Fresno peppers and red chili flakes if using. Remove from the heat just before the mixture returns to a boil, about 2 minutes.
Transfer to sterile jars. Cool, then refrigerate. Pile cucumbers on your favorite sandwich or eat right out of the jar!
Recipe and photo courtesy of http://www.mylilikoikitchen.com/