Easy Refrigerator Bread and Butter Pickles

I've been making these pickles for the past two seasons and they are super easy and super tasty. It's a great way to use all those cucumbers your grandparents give you from their gardens! I have used the small white-skinned pickles and the regular green-skinned pickles and both seem to work fine. I got the recipe, and most all the recipes I'll put on here, from Cooking Light so they should be a little healthier than other pickle recipes. They sure don't taste light though!


Ingredients
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


Preparation
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.