Bread and Butter Pickles

Ingredients: 
The Brine:

1 cup sugar

1 tablespoon salt

1 teaspoon whole black peppercorns

1 teaspoon dry mustard

3-4 whole cloves1 teaspoon celery seed

½ teaspoon turmeric

Sliced red chili (optional)

½ cup white vinegar

½ apple cider vinegar

¼ cup water

The Vegetables:

Use Pickling Cucumber slices for best results (about 3 cucumbers sliced ¼-inch thick)*
*You can also use any other pickling vegetables that you like!

You will also need:

Large Stock Pot

Mason Jars

Medium Saucepan

PREPARATION

1. Fill your large stock-pot with water and bring it to a boil.
2. Carefully submerge the mason jars with their tops in the boiling water and keep them submerged for at least 5 minutes until ready to use.
3. Combine brine ingredients in the medium-sized saucepan and bring them to a boil.
4. Reduce to a simmer and allow your brine to simmer for 2-4 minutes before removing from heat.
5. Thoroughly wash all herbs and vegetables (cucumbers in this case) you intend to pickle before cutting them into the desired shape and size.
6. Carefully place and arrange the herbs and vegetables inside of the mason jar.
7. Pour the warm brine over the vegetables until the mason jar is just about full, making sure to completely submerge the items you want to get pickled. Seal the jar while the brine is still warm and allow to cool completely before placing in the fridge.
8. The pickles will reach their peak readiness in 2 weeks and can be stored for much longer. Put them in the refrigerator after a few months when you are ready to eat and keep them refrigerated as you eat them.