Easy Cucumber And Onion Pickle
|Pickling cucumbers||2 Pound (8 Medium Ones, Such As Kirbys)|
|Onions||1⁄2 Pound, thinly sliced (2 Medium Ones)|
|Coarse salt||1⁄4 Cup (4 tbs) (Kosher)|
|Cider vinegar||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Mustard seed||1 Tablespoon|
|Celery seed||1⁄2 Teaspoon|
1. Trim the ends of the cucumbers and cut them into 1/4-inch slices (for a truly authentic look, cut the cucumbers with a crinkle-edged cutter).
2. In a large bowl, combine the cucumbers, onions, ice cubes and salt. Let stand for 1 hour, tossing occasionally. Fill the bowl with cold water and then drain in a colander. Rinse and drain 3 times to rinse off all the salt.
3. In a large nonreactive saucepan, combine the vinegar, sugar, mustard seed, celery seed and turmeric. Bring to a boil over high heat. Add the vegetables. When the liquid barely begins to simmer again, remove from the heat.
4. Transfer the vegetables and their liquid to a bowl and let cool to room temperature. Cover with plastic wrap placed directly on the surface and refrigerate overnight.