Bread & Butter Pickles

• 8 (3 ounce) kirby cucumbers, unpeeled and cut into 1/4-inch-thick slices (small pickling cucumbers)
• 1 medium onion, cut in half and thinly sliced
• 1 cup cider vinegar
• 34 cup sugar
• 4 12 teaspoons kosher salt
• 2 teaspoons mustard seeds
• 12 teaspoon dry mustard
• 12 teaspoon turmeric
• 12 teaspoon crushed red pepper flakes
• 12 teaspoon celery seed

1. In 6-quart Dutch oven, combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dru mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally.
2. Boil 1 minute, stirring frequently.
3. Pour cucumber mixture into large bowl; cool to room temperature, stirring occasionally.
4. Cover and refrigerate overnight before serving.
5. If you like, spoon cucumber with their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.

kirby cucumbers, onion, cider vinegar, sugar, kosher salt, mustard seeds, mustard, turmeric, red pepper, celery

Taken from www.food.com/recipe/bread-butter-pickles-169321 (may not work)