Bread and Butter Pickles

Instructions

1. Prepare the cucumbers
   Wash cucumbers thoroughly and slice into 1/4-inch rounds. Place cucumber slices in a large bowl, layering with the thinly sliced onions. Sprinkle with kosher salt, toss gently to combine, and cover with ice cubes. Let stand for 2 hours, then drain thoroughly and rinse with cold water.
2. Make the brine
   In a large pot, combine white vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, red pepper flakes (if using), cloves, and peppercorns. Bring the mixture to a boil over medium-high heat, stirring until the sugar completely dissolves.
3. Cook the pickles
   Add the drained cucumber and onion slices to the boiling brine. Return to a simmer, then remove from heat immediately. The cucumbers should change from bright to dull green, but should not fully cook.
4. Pack the jars
   Using a slotted spoon, pack the cucumber and onion slices into clean pint jars, leaving 1/2 inch of headspace. Ladle the hot brine over the cucumbers, ensuring they are completely covered but still maintaining the 1/2 inch headspace.
5. Process or refrigerate
   For refrigerator pickles: Cool jars to room temperature, then seal and refrigerate. They'll be ready to eat in 24 hours and will keep for up to 3 months. For shelf-stable pickles: Wipe jar rims, apply lids and bands, and process in a boiling water bath for 10 minutes. Allow to cool for 24 hours before checking seals.
6. Age the pickles
   For best flavor, allow the pickles to age for at least 48 hours before eating, though they'll reach their peak flavor after about 2 weeks. The flavors will continue to develop and mellow over time.