Angry Butter Pickles
~4-5 Pints
Ingredients
- Cucumbers (sliced)2.5 lb
- Yellow Onion (sliced)1 lb
- Sugar2 ¼ C
- Apple Cider Vinegar1 C
- Distilled White Vinegar1 ¼ C
- Salt¼ C
- Mustard Seeds1 T
- Chili Pepper flakes1 T
- Ghost/Scorpion Pepper1
- Cloves, whole6
- Allspice berries6
- Turmeric½ Tsp
- Celery Seed¾ Tsp
Method
Slice cucumbers and onions. In a large non-reactive bowl, toss with the ¼ C Salt and let stand for 1-2 hours to draw out moisture. Cover and refrigerate during this time.
Drain the cucumber/onion mixture and rinse thoroughly with cold water. Drain well.
In a large pot, combine vinegars, sugar, and all spices (Mustard Seed, Chili Flakes, Super-Hot Pepper, Cloves, Allspice, Turmeric, Celery Seed). Bring to a simmer, stirring until sugar is dissolved.
Add the drained cucumbers and onions. Return *just* to a simmer (do not boil hard, as this will make pickles soft). Remove from heat.
Pack into jars, ensuring brine covers the vegetables. Let cool, then cover and refrigerate for at least 24 hours for flavors to meld. For shelf-stable pickles, pack into sterilized canning jars and process in a water bath for 10 minutes.