Pickles (The Sweet Quick Pickle)
1 1/2 pounds cucumbers, cut into 1/4-inch thick slices
1 cup cider vinegar
1 cup white vinegar
1 cup brown sugar
1 cup red onion, cut into slivers (I did not use this in my recipe)
1 tsp dill seed
1 tsp mustard seed
Place cucumber slices in a stainless or plastic colander.
Place colander in the sink.
Sprinkle with salt
Combine salt and cucumbers.
Let stand for 20 minutes.
Rinse off excess salt with cold tap water
Drain for a few min and transfer to a large stainless bowl
Place cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan.
Bring to a boil.
Reduce heat and simmer for 10 minutes.
Pour the hot liquid over the cucumbers
Stir gently to combine
Place in sterile lidded jars
Refrigerate to bring to room temperature
Pickles made in this fashion will have about a 10-14 day refrigerated shelf life. For longer storage and better shelf life please see my other pickle recipes that include full canning techniques.