Ingredients:
6 cups thinly sliced pickling cucumbers (~ 2 pounds)
2 thinkly sliced white onions
1.5 cups of white vinegar (I used half white and half champagne vinegar--wink!)
3/4 cups sugar (add some brown sugar for flavor)
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon lemon pepper
4 garlic cloves thinly sliced
Directions:
Alternate layers of sliced cucumbers and sliced onions in the glass jars until full. Finish with a few onions.
Combine vinegar and remaining ingredients in saucepan, stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture and let cool. Cover and chill at least 4 days.
Note: These should be stored in a refrigerator (thus the name) and last about a month.
