Pickles for a Barbecue

These are a spicier, less sweet version of the classic bread and butter pickle

Makes 1 quart

Safe to keep in the refrigerator without the bothersome canning process. Also safe for the bothersome canning process if you'd like to put up a great quantity.

INGREDIENTS

1 pounds Kirby cucumbers or pickling cukes, washed and cut thick on a diagonal

1/2 medium sweet onion

1 T Kosher salt

2 cups ice

3/4 cup apple cider vinegar

3/4 cup white vinegar

1/3 cup sugar

1 T mustard seed

1 t coriander seet

1/2 t whole black peppercorns

1/4 t celery seed

1/4 t turmeric

1/4 t chili flakes

METHOD

In a large bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. let stand at room temperature for two hours.

In a pot, bring sugar, vinegars and spices to a boil. Drain cucumbers ann onions, discarding any unmelted ice. Rinse well and drain again.

Add cucumbers to pot and bring back to a boil, tossing. Remove from heat and cool. Transfer to mason jars and store in refrigerator.