Bread and Butter Pickles, with Onions, Peppers and Garlic – Lauren Groveman

Ingredients

• 5 pounds firm Kirby cucumbers, washed, round ends removed and the rest sliced 1/3 to ½-inch thick (you want 3 generous quarts sliced cucumbers)
• 4 to 6 large garlic cloves, peeled and sliced
• 3 large yellow onions, sliced and separated into rings
• 1/2 cup pickling salt (if unavailable, use kosher salt, adding 2 tablespoons) for the cucumbers, plus more for the peppers (see below)
• 3 large red peppers, seeded and sliced into thin strips
• 3 tablespoons pickling salt (or 1/4 cup kosher salt), for the peppers
• 2 1/2 cups cider vinegar
• 1 cup water
• 2 tablespoons yellow mustard seed
• 1 1/2 teaspoons celery seed
• 1 1/2 teaspoons turmeric
• 2 1/2 cups sugar