Spicy State Fair Bread And Butter Pickles
sliced into 1/4 inch rounds (I did not use the pickling cukes, but these would be perfect to use here)
apple cider vinegar
light brown sugar
crushed red pepper flakes
Combine the cucumbers and salt in a large bowl. Refrigerate the cukes for 1 hour.
Rinse the cucumbers in a colander with cold water to rinse off the salt. Add the onions and set aside.
Combine the vinegars, sugars, the mustard seeds, celery seeds, turmeric, and the crushed red pepper flakes in a medium sauce pan. Allow to simmer over medium heat until the sugars have dissolved.
Toss the pickling mixture over top the cucumbers and onions and allow to sit at room temperature for one hour. Cover and place the pickles back in the refrigerator for 24 hours. Enjoy them messy!