1 1/4 pounds pickling cucumbers, trimmed and cut into 1/4 inch slices

1 1/2 tsp salt

1 cup cider vinegar

1 cup white vinegar

1 cup light brown sugar

1 cup slivered onion

2 cloves garlic, slivered

1 tsp dill seed

1 tsp mustard seed

1. Place cucumber slices in a colander set in the sink.  Sprinkle with salt; stir to combine.  Let stand for 20 minutes.  Rinse, drain and transfer to a large heatproof bowl.

2. Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan.  Bring to a boil.  Reduce heat and simmer for 10 minutes.  Pour the hot liquid over the cucumbers; stir to combine.  Refrigerate for at least 10 minutes to bring to room temp.

cover and refrigerate for up to 10 days.