Spicy Bread and Butter Pickles

This is a recipe from a recipe blog called "The Screwed up Texan".  She says they like things spicy in Texas, I didn't think the recipe was spicy enough, so I adjusted it slightly.  Guess I'm the Screwed up Louisianian.   If you make these, you will be pleased.  They are AWESOME!

Ingredients:

• 25 cucumbers (see tips and tricks)
• 1 yellow, 1 red, and 1 orange bell pepper
• 2 large Vidalia or sweet onions
• 10 cloves of garlic, smashed
• ½ C. salt
• 3 C. apple cider vinegar
• 5 C. sugar
• 2 T. mustard seed
• 1 ½ t. celery seed
• ½ t. whole cloves
• 1 T. ground turmeric
• ½ t. cayenne pepper
• 1 t. red pepper flakes

Directions:

1. Cut the cucumbers into slices, (it’s your choice how thin or thick), cut the onions into thin circles, cut the peppers into strips, and smash the garlic
2. Place the veggies in a small cooler, like an igloo, and sprinkle salt and ice over the veggies
3. Allow the veggies to draw water for 4 hours, drain off excess water each hour
4. While that is working, prepare the jars using the dishwasher
5. The jars, tops, and seals must be sanitized, but your dishwasher set on high temperature wash will do this
6. After 4 hours, fill the cooler with water and rinse the veggies
7. Pour the veggies in a colander and rinse them again under running water
8. In a large stock pot, over medium-high heat, combine the vinegar, sugar, mustard seed, celery seed, cloves, turmeric, cayenne pepper, and pepper flakes
9. Mix well and bring to a boil
10. Add the veggies and stir with a wooden spoon
11. Allow to return to a boil, about 15 minutes
12. Cut the heat and begin filling the jars, that are still warm from the dishwasher, with the veggies, pack them in tight
13. Ladle the pickling brine into each jar
14. Cover the jars and refrigerate for 24 hours, then enjoy

Tips and Tricks:

• I used 48 mini cucumbers (4 packs) that I get at Sam’s, for this recipe.
• When you put the cucumbers, onions, garlic, and peppers in the pickling brine, it will look like there is not enough brine.  There IS enough, you just need to give it time to heat up and the brine will cover all of the vegetables.
• This is not a canning recipe; therefore the pickles MUST stay refrigerated.  You can go through the process of canning them with a waterbath, but this recipe did not call for that step.
• This recipe makes 10 - 12 pints of pickles.
• The onions and the bell peppers are just as good as the pickles.  I put everything in the jars.  If you want just pickles, then only jar the cucumbers.