Bread and Butter Pickles

This recipe is adapted from The America's Test Kitchen Family Cookbook. I had some cucumbers left over, so I had to adapt their recipe to accommodate what I had on hand. These are refrigerator pickles. They are not canned, so they cannot be kept longer than 2 weeks.

1/4 teaspoon yellow mustard seeds
1/8 teaspoons coriander seeds
1/8 teaspoon caraway seeds
1 3/4 cups white vinegar
1 3/4 cups sugar
1 tablespoon salt
2 large cucumbers, halved and sliced
1 onion, slices

1. Toast the seeds in a large saucepan over medium high heat until fragrant. Stir in the water, vinegar, sugar, and salt. Bring to a simmer and keep it there for 10 minutes.
2. Combine the hot brine, cucumbers, and onion in a large bowl and let cool to room temp, about 1 hour.
3. Cover tightly and refrigerate until chilled and flavorful, at least 10 hours.
4. Keep the pickles in a air tight container with some of their liquid for up to 2 weeks. If they last that long!