I'll admit it. I've been on a pickle kick. Mostly onions. Since I broke the pickle seal when I made my first refrigerator dills a while back....I LOVE PICKLING! I absolutely love the bread & butter pickles from the pickle guy at Eastern Market...so I figured my next pickled cakes would be some sweet, crunchy bread & butter slices. Off we go!

About 6 persian cucumbers, sliced thinly, or sliced however you love your pickles best
1/2 sweet onion, sliced thinly
3/4c apple cider vinegar
3/4c white vinegar
1/3c raw sugar
1/3c brown sugar
1.5 Tbsp pickling salt
1 Tbsp mustard seeds
1/2 tsp ground turmeric

Slice cucumbers, place in a bowl, salt generously and let sit in the refrigerator for about an hour. Rinse with cold water and drain. Slice the sweet onion thinly and toss together with the freshly rinsed cucumber slices, then place all into a large ball jar (or several small jars). In a small saucepan, mix together all remaining ingredients, and bring to boil. Once you're sure all of the salt and sugar has dissolved....then pour hot pickling liquid over onions and cucumbers. Close the jar(s), and let sit on the counter at room temperature for about an hour or two, then move to the fridge! Give it about 24-48 hours....and then enjoy!