REFRIGERATOR BREAD & BUTTER PICKLES WITH ONIONS

Whenever I see pickling cucumbers in the grocery store, I buy them and make either Garlic-Dill Pickles or Bread & Butter Pickles. I actually like the Bread & Butter Pickles on a hamburger, hot dog, or smoked sausage rather than dill pickles. These are not overly sweet.

2 lbs pickling cucumbers, sliced ¼-inch thick

1 ½ T pickling or Kosher salt

1 sweet onion, such as Vidalia, cut in half and thinly sliced
1 cup white vinegar

½ cup apple cider vinegar

¾ cup granulated sugar
¼ cup brown sugar

2 t multi-colored peppercorns

2 t mustard seeds

1 t minced dry onions

1 t minced dry garlic

1 t celery seeds

½ t ground ginger

½ t ground turmeric

Place sliced cucumbers in a large bowl and stir in salt.  Cover with and refrigerate 2 hours. Transfer cucumbers to a colander and rinse under cold water.

Rinse out the bowl.

Drain cucumber slices well and return to the bowl.

Add sliced onions and toss to combine.

In a medium saucepan, add remaining ingredients and bring to a boil and boil for 2 minutes until sugar is dissolved.

Let mixture cool for 30 minutes, then pour over cucumber mixture in the bowl and let stand at room temperature for 1 hour.

Cover and refrigerate for 24 hours. 
Ladle into clean canning jars and refrigerate for up to 1 month, if they last that long.