INGREDIENTS
- 1pound cucumbers, sliced crosswise into 1/8-inch disks
- 1medium onion, halved and sliced thin
- 1tablespoon kosher salt (or 1 1/2 tsp table salt)
- 1cup cider vinegar
- 3/4cup sugar
- 1/2teaspoon yellow mustard seeds
- 1/4teaspoon celery seeds
- 1/8teaspoon ground tumeric
1. Toss cucumbers, onion, and salt in colander set over bowl. Let stand 1 hour. Discard drained liquid.
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. 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.)
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