I usually double or triple this recipe, making an extra portion of the brine to be sure to have enough to cover the pickles. This was originally a recipe for quick bread and butter pickles and I substituted peppers. Very tasty either way. Started using jalapenos and progressed to mixed.
1 1/2 to 2 lbs peppers sliced 1/4 " thick
2 medium onions sliced thin
6 ice cubes
1/4 cup coarse ( Kosher ) salt
1 cup cider vinegar
1/2 cup sugar
1 Tablespoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon turmeric
In large bowl combine peppers, onions, salt, and ice. Let stand 1 hour tosssing occassionally.
Fill bowl with water and drain vegetables in a colander. Rinse and drain three times to rinse off all salt. Drain well.
In large pan combine vinegar, sugar and spices. Bring to a boil. Add the vegetables and when the liquid barely begins to simmer remove from heat. Transfer to a bowl and let cool to room temperature.
Put in jars with enough brine to cover vegetables and store in the fridge. Ready to eat the next day but I have kept in fridge for many months. really good--crunchy-not too sweet--not too sour.
They can also be processed in a hot water bath.
