bread and butter pickels

2 cups each sugar and cider vinegar
3 tbls kosher salt (coarse)
2 tbls yellow mustard seeds
1 tsp each dry mustard powder, tumeric and hot-red pepper flakes
1/2 tsp celery seeds
12 smakll pickling cucumbers (2 1/2 lbs.) cut into 1/4 inch thick slices
2 medium onions, sliced

in a large pan, bring all ingredients except cucumbers and onions to a boil, stirring occasionally, until sugar is dissolved. add cucumbers and onions, cook over high hear, stirring, 1 minute. remove from heat.

with a slotted spoon transfer cucumbers and onions to 4 clean pint jars. pour pickling liquid over pickels to cover. cover loosely with lids and let cool. tighten lids. refrigerator and use within 2 weeks.