Bread and Butter Refrigerator Pickles

Ingredients:

• 5 pickling cucumbers
• 1 small yellow onion
• 1 Tbsp kosher salt
• ¾ cup apple cider vinegar
• ½ cup turbinado sugar
• 1 Tbsp Mountain Rose pickling spice
• 1 tsp red pepper flakes

Instructions:

1. Slice the cucumbers ¼-inch thick. Thinly slice the onions. Toss veggies with kosher salt, and place in a colander. Allow to sit an hour, excess water will drain from the cucumber slices. Rinse salt thoroughly from the cucumbers and onions.
2. In a small saucepan, heat vinegar, sugar, pickling spice, and pepper flakes to a low boil. Cook and stir until sugar is dissolved. Remove from heat.
3. Pack the cucumber and onion slices into a 16 oz jar with a tight fitting lid. Pour brine over cucumber slices, seal, and refrigerate at least overnight. Pickles will keep about 3 weeks in the fridge. 

Serves 16 oz jar