Bread and Butter Pickles

INGREDIENTS

1	pound cucumbers , sliced crosswise into 1/8-inch disks
1	medium onion , halved and sliced thin
1	tablespoon kosher salt
1	cup cider vinegar
3/4	cup sugar
1/2	teaspoon yellow mustard seeds
1/4	teaspoon celery seeds
1/8	teaspoon ground tumeric

INSTRUCTIONS

1. 
   
   1. Toss cucumbers, onion, and salt in colander set over bowl. Let stand 1 hour. Discard drained liquid. 
2. 
   
   2. Bring vinegar, sugar, mustard seeds, celery seeds, and turmeric to boil in large saucepan. Reduce heat to low, add cucumbers and onion, and press to submerge in liquid. Cover and cook until cucumbers turn dullish olive-brown, about 5 minutes. 
3. 
   
   3. Transfer entire pan contents to glass bowl. Refrigerate, uncovered, at least 2 hours before serving. (Pickles can be refrigerated in covered container for up to 2 weeks.)