Spicy Refrigerator Pickles

This is a simple and tasty recipe, sweet garlicky pickles, crunchy and easy to make. I tried this Cooking Light recipe last year, and loved it. This year I gave it a spin of my own: the addition of two decorative hot peppers. Likely, it will not be only decorative.... but pickles with a kick will be great on a burger or in a tuna salad sandwich.

* about 1 1/2 pounds of thinly sliced pickling cucumbers

* 1 large thinly sliced white onion

* 2 cups white vinegar (I used a mix of white winegar, sherry vinegar and TJ white balsamic vinegar)

* 1/2 cup sugar

* 3/4 teaspoon salt

* 1/2 teaspoon mustard seeds

* 1/2 teaspoon celery seeds

* 1/2 teaspoon tumeric

* 1/2 teaspoon crushed red pepper

* 1/4 teaspoon freshly ground black pepper

* 4 garlic cloves, thinly sliced

* 2 long thin spicy chili peppers

Place the garlic slices on the bottom of a sterilized large pickling jar. Slice the cucumbers thinly. Cut the onion in half and also cut into thin half moons. Layer both in the pickling jar, switching between cucumbers and onions. Once the jar is half full, position the chili peppers on the side.

Combine vinegar and remaining ingredients in a small saucepan, heat and stir until the sugar is dissolved. Bring to a boil and cook for 1 minute. Pour over cucumber mixture; close the lid of the jar, and let cool. Chill at least 4 days in the fridge.

Note: Pickles may be stored in the refrigerator for up to one month.