Bread-And-Butter Pickles

• 5 1/2 cups thinly sliced pickling cucumbers (about 1 1/2 pounds)
• 1 1/2 tablespoons kosher salt
• 1 cup thinly sliced onion
• 1 cup sugar
• 1 cup white vinegar
• 1/2 cup cider vinegar
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons mustard seeds
• 1/2 teaspoon celery seeds
• 1/8 teaspoon turmeric

1. Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Drain; rinse cucumbers under cold water. Drain; return cucumbers to bowl. Add onion to bowl.
2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

pickling cucumbers, kosher salt, onion, sugar, white vinegar, cider vinegar, brown sugar, mustard seeds, celery seeds, turmeric

Taken from www.myrecipes.com/recipe/bread-and-butter-pickles (may not work)