Easy Bread And Butter Pickles - cooking recipe

Ingredients

1 1/2 lbs pickling cucumbers, thinly sliced
1 tbsp salt
None None Several cups of ice
1 cup white vinegar
1/2 cup cider vinegar
1 cup granulated sugar
1/4 cup firmly packed brown sugar
1/4 tsp turmeric
1 1/2 tsp yellow mustard seeds
3 None whole allspice berries
1 None cinnamon stick (optional)
1 pinch red pepper flakes
1/2 tsp celery seeds
1 None onion, thinly sliced

Preparation

Place sliced cucumbers in a colander. Sprinkle with salt, tossing to mix. Add the ice and mix to distribute. Place the colander in the sink or over a large bowl; let stand for 2-3 hours.
Sterilize a 1-quart preserving jar and lid. Rinse the cucumber slices under cold water; drain well. While the cucumbers are draining, combine the vinegars, sugars, spices and seeds in a medium saucepan on medium heat. Stir until the sugars have dissolved.
Remove from the heat. Add the rinsed and drained cucumber slices and the onion slices. Mix well and spoon into the jar. Store in the refrigerator. The pickles will be ready to eat in 24 hours.