Sweet Heat Refrigerator Pickles Recipe

1 In a large bowl, toss cucumbers and onions with kosher salt. Let sit for about 1 hour to draw out moisture. Drain and pat dry with a paper towel.
3 In a saucepan, combine white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, pepper flakes, peppercorns, jalapeños (if using), and garlic. Bring to a gentle boil, stirring until sugar dissolves.
5 Divide the cucumber-onion mixture between 2 clean pint jars (or 1 quart jar). Pour the hot brine over the cucumbers, making sure they’re completely covered. Discard garlic if desired (or keep it for extra punch).
7 Let jars cool to room temp, then cover tightly and refrigerate for at least 24 hours (but they’re best after 48 hours). They’ll keep in the fridge for up to 3 weeks—if they last that long.