Spicy Brown Sugar Pickles

1. 1

   Toss the cucumber and onion slices together in a large bowl. Set aside.

2. 2

   Wash, rinse and completely dry four 12-ounce jars with lids. Evenly distribute the cucumbers and onions between the bottles. Set aside.

3. 3

   Pour the remaining ingredients into a medium sauce pan over medium high heat. Bring to low boil, then reduce to a simmer. Stir well, making sure all of the sugar has dissolved. Remove from heat and allow to cool to room temperature.

4. 4

   Once the liquid has cooled, carefully divide the brine between all four jars. Apply the lids and refrigerate for at least 24 hours. Eat the pickles within two weeks.

No additional tips available.