Bread An Butter Pickles - cooking recipe

Ingredients

2 lbs pickling cucumbers
1 lb maui onion
1 medium red bell pepper
1/2 cup kosher salt
5 cups water
2 cups cider vinegar
1/2 cup rice vinegar
2 cups light brown sugar
3 tablespoons mustard seeds
1 teaspoon turmeric
1 pinch saffron
10 whole cloves
10 allspice berries
2 bay leaves

Preparation

Rinse cucumbers under cold water and trim the ends. Rinse red bell pepper under cold water, slice in half lengthwise and remove seeds. Peel Maui onions and set aside.
Use a Mandoline and slice cucumbers about 1/4 thick. Place cucumbers into a bowl. Slice Maui onion and red bellpepper about 1/4 inch thick and add to cucumbers.
Add Kosher salt and water to the cucumbers. Stir pickles, cover with plastic and let stand for 3 hours. Rinse the cucumbers, onions and bellpeppers under cold water.
In a large saucepan add vinegar, brown sugar, mustard seeds, tumeric, saffron, whole cloves, whole allspice berries, bay leaves and cucumbers. Bring cucumbers to a full boil and reduce to slow simmer for 15 minutes uncovered. Set pickles aside and let stand until they reach room temperature.
Place pickles into a containers and refrigate for several hours.