Sweet And Hot Refrigerator Pickles - cooking recipe

Ingredients

2 lbs pickling cucumbers, sliced 1/4-inch thick
1 yellow onion, halved and thinly sliced
3 tablespoons kosher salt
3 cups ice cubes
2 cups cider vinegar
1 1/2 cups granulated sugar
1/2 teaspoon crushed red pepper flakes (or more, if you like your pickles really hot)
1/2 teaspoon coriander seed
1/4 teaspoon turmeric
8 whole cloves

Preparation

Makes about 3 pints.
In a large mixing bowl, toss together cucumbers, onion, and salt. Cover mixture with a clean, dry dishtowel, then cover surface with ice cubes (keeping the salted cucumbers very cold ensures crunchy pickles). Refrigerate for about 3 hours, until vegetables have released some liquid. Rinse well under cold running water to remove excess salt. Drain and set aside.
In a large saucepan, combine vinegar, sugar, and spices. Bring to a boil, stirring to dissolve sugar. Add vegetables to pot and bring to just under a boil. Remove pan from heat. Using a slotted spoon, transfer vegetables to jars or other containers with tight-fitting lids. Cover vegetables with brine, cover containers, and refrigerate.
Pickles keep, refrigerated, for several weeks.