In a large bowl, combine the cucumber slices, onion slices and peppers (if using). Mix well. Stuff the contents of the bowl equally into two 1-quart mason jars.
In a medium saucepan, combine the sugar, cider vinegar, white vinegar, spices and kosher salt. Bring to a boil and reduce heat to Medium. Stir until the sugar has dissolved, approximately 3 to 5 minutes.
Divide the vinegar mixture between the two sterilized, hot mason jars (place in boiling water or run through the dishwasher). Fill jars with water, if needed, so that the cucumbers are completely covered with liquid. Screw lids onto jars and set in a cool place. The lids will pop as they seal. Refrigerate for a minimum of 1 hour or up to 2 months.
- If you plan for these to last a while, make sure the jars are piping hot (place them in boiling water for 10 minutes or run them through the dishwasher) before screwing on the lids. The seals will pop after a few minutes.
- Adding peppers adds a nice touch. It does not make them too spicy, I promise. Both ways are delicious.
- Feel free to dice up some sweet pickles and make a delicious relish out of it! Throw them onto a hot dog served in a bun or over a sandwich. It's also good alongside pork chops or with crackers and cheese.
- Add spice to these by using extra hot peppers, as well as red pepper flakes.
- For a less sweet version, create refrigerator dill pickles by cutting down on the sugar or omitting it entirely. Add fresh dill, as well.
Calories: 125kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 878mg | Potassium: 189mg | Fiber: 1g | Sugar: 27g | Vitamin A: 99IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 0.4mg
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