Sorry guys I needed the sleep!! Here is my final recipe of pickles. I made these about a week ago at a friends house since she had cucks as well. We just had a canning play date. LOL. These aren't my favorite, but I use them in my tuna/chicken/turkey/crab salad recipes and garnish. My family likes these best of all of them, something about dill not being tasty ... THE HEATHENS! *giggles*

You may notice that I'm reusing part of each recipe for the directions. It's because it's really one simple way to do all this, just change up the recipe! Same directions, different flavors!

Ingredients:
4-6 thinly sliced cucumbers (1/4-inch thick)
1 cup thinly sliced sweet onion
2 cups cider vinegar
1 cup sugar
4 cups water
2 tsp celery seed
2 tsp mustard seed
1 tsp sea salt

Directions:
Place the cucks, onion, celery seed, and mustard seed in a jar. Give them a shake to combine.

In a small pot, bring the vinegar, sugar, salt and sugar to a boil. Remove from heat and let cool to just above room temp. You still want it warm but not too hot as to make soggy pickles. Slowly pour over the cucks. In the event the jar/bowl is cold, you don't want to pour it in all at once and risk it cracking - starting slow will give the glass a chance to warm as you pour.

Processing:
For longer storage: Place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.

Cool and refrigerate: Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store the pickles in the fridge. The pickles will improve with flavor as they age!! Try to wait at least 48-72 hours before cracking them open. Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks.