Bread-and-Butter Pickles

Ingredients

• 1 1/2 pounds pickling cucumbers (such as Kirby), cut into 1/4-inch slices (about 4 1/2 cups)
• 1/4 cup plus 1 1/2 teaspoons kosher salt (preferably Diamond Crystal), divided
• 2 cups finely chopped sweet onion
• 2 cups granulated sugar
• 1 1/4 cups apple cider vinegar
• 1 cup white vinegar
• 1 tablespoon yellow mustard seeds
• 1 teaspoon celery seeds
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon ground turmeric

Steps

1. Put a large colander inside a large bowl and toss the cucumbers with 1 1/2 teaspoons salt in it. Refrigerate uncovered for 1 hour, then pat dry with a clean kitchen towel. Layer the cucumbers and onion in 2 clean, heatproof 1-quart glass jars and set aside.
2. In a medium saucepan, whisk together the sugar, apple cider vinegar, white vinegar, mustard seeds, celery seeds, crushed red pepper, turmeric and remaining 1/4 cup salt. Cook over medium heat, whisking occasionally, until the mixture boils and the sugar and salt dissolve, 6 to 7 minutes.
3. Pour the hot vinegar mixture into the jars over the cucumbers. Put a crumpled piece of parchment directly on the surface to hold the mixture submerged. Refrigerate uncovered until the pickles cool and their flavour infuses, at least 1 hour. Close the jars with lids and refrigerate for up to 1 month.