Refrigerator Bread and Butter Pickles

Ingredients:

1 1/2 lbs Cucumber, sliced 1/4-inch thick

1 1/2 T Kosher salt

1 C Thinly sliced sweet onion

1 C Sugar

1 C White vinegar

1/2 C Apple cider vinegar

1/4 C Light brown sugar

1 1/2 t Mustard seeds

1/2 t Celery seeds

1/8 t Ground turmeric

Directions:

In a medium-large bowl, sprinkle salt on cucumber slices. Cover and refrigerate for 1 1/2 hours. 

Rinse cucumbers thoroughly in a colander under cold water. 

Drain well. Return to bowl. Add onion and toss with cucumbers. 

Put cucumbers and onions in jars (whatever size you like) and leave a little room for vinegar mixture. 

In a medium saucepan, combine sugars, vinegars, seeds, and turmeric. Bring to a simmer over medium heat, stirring to dissolve sugars. 

Pour the hot vinegar mixture over the cucumbers. Let stand at room temperature for 1 hour. 

Cover and refrigerate 24 hours. Enjoy!

* Adapted from http://www.browneyedbaker.com/2011/08/25/bread-and-butter-pickles/