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Spicy Spicy - Bread and Butter Pickles and Homegrown Hot Pepper Blend

Act I - Big Cucumber Garden Fail or: Mary is My Hero! Act II - Chill, Simmer, Fill, GO! Act III - Hot stuff - Grinding Some Business Growing, building and cooking in New England, zone 6b Instagrams -   / mailerslanding   and   / thisrabbit   Facebook -   / mailers-landing-tiny-homestead-10352593517...   Mailer's Landing shop - https://etsy.me/3hZOIdd Music by Daily Mouse, 2003 Spicy Bread and Butter Pickles (makes 8-9 pints) *this is a single batch - I made a double batch in the video* 1. Prepare your cucumbers: 5# pickling cucumbers cut into ¼” rounds 2 large red onions cut into wedges and then cut in half 1/2c pickling or salt Ice cubes Combine all of this in a large container and rest for at least 3 hours, but no more than 5 hours. Rinse and pick out ice cubes. 2. Make the brine: 5c apple cider vinegar 5c white sugar 1tsp mustard seed 1tsp celery seed 1 ½ tsp turmeric 4 whole cloves ½ tsp crushed red pepper flakes 2-3 cloves of garlic, rough chopped Mix it all up over medium heat, making sure the sugar dissolves completely; simmer for 5 minutes 3. Assembly: 3-5 whole garlic cloves 2 Dried hot peppers 3-4 Black peppercorns *¼ tsp Ball Pickle Crisp per pint Pre-pack jars with garlic and other spices. Pack tightly with cucumbers and onions, add Pickle Crisp if using. Pour hot brine over cucumbers, debubble and adjust brine to leave ½” headroom. Wipe rims with white vinegar. Lid and band to finger tight, and process for 15 minutes. Pickles are ready to eat in ~3 weeks. *optional ~.o