Bread and Butter Pickles

Instructions

1. 1
   Thinly slice cucumbers and onion. Layer in a large nonreactive bowl.
2. 2
   Sprinkle kosher salt over vegetables, toss gently, and top with ice cubes. Let sit for 1 hour.
3. 3
   Discard ice. Drain vegetables and rinse thoroughly under cold water. Drain again.
4. 4
   In a large saucepan, combine sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring to a simmer, stirring to dissolve the sugar.
5. 5
   Add drained cucumbers and onions to the hot brine. Stir and cook for 2 minutes; do not boil.
6. 6
   Using tongs, transfer vegetables to clean jars. Pour hot brine over to cover. Let cool to room temperature.
7. 7
   Cover jars and refrigerate at least 1 hour before eating. For best flavor, chill 24 hours.