Sweet Heat Bread Butter Jalapenos Refrigerator Pickles

Instructions:

1. Combine sliced jalapeños and onion in a mixing bowl. Sprinkle with 1 tablespoon of kosher salt. Toss to combine. Let stand for 30 minutes.
2. In a large saucepan, combine apple cider vinegar, sugar, 2 tablespoons of kosher salt, mustard seeds, celery seeds, and turmeric (if using).
3. Bring the brine mixture to a rolling boil over medium-high heat, stirring until sugar and salt are dissolved.
4. Drain the jalapeño and onion mixture well. Add them to the boiling brine.
5. Reduce heat to medium and simmer for 5 minutes, stirring occasionally, until the vegetables are slightly softened but still crisp.
6. Using tongs or a slotted spoon, carefully transfer the hot jalapeño and onion mixture into sterilized jars, leaving ½ inch (1 cm) headspace.
7. Pour the hot pickling brine over the jalapeños and onions, ensuring they are completely submerged. Leave ½ inch (1 cm) headspace.
8. Wipe the jar rims clean. Seal the jars tightly with lids and rings. Let cool completely at room temperature, then refrigerate for at least 24 hours before serving these bread and butter jalapenos refrigerator pickles.