5cupsthinly sliced cucumbers - about 3 English cucumbers or 4-5 regular cucumberspeeled or not - your choice
1large onionthinly sliced - I like to use sweet onions
1 ½cupssugar
1cupwhite vinegar
3tablespoonsrice vinegar
1 ½teaspoonscanning salt - not table salt
1 ½teaspoonscelery seed
Instructions
Thinly slice cucumbers and onion into a large bowl. Toss and set aside. Whisk together remaining five ingredients and add to cucumbers/onions. Toss lightly so all the cucumbers are mixed with the brine. Cover bowl and refrigerate. You can serve this right away, that's when the "pickles" taste - best but this will keep in the fridge for several weeks.
Notes
Any variety of cucumbers will make delicious refrigerator pickles, but I've had the best results using the English Cucumber. It has a more crunchy texture and a thinner peel. Serve this side dish with Sweet Corn Pasta Salad or Easy Edamame Salad for a tasty collection of sides at your next BBQ.