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Makes one quart Ingredients:
  • 1 1/2 pounds pickling cucumbers
  • 1 small yellow sweet onion
  • 2 tablespoons pickling or kosher salt
  • 1 1/2 cups white, distilled vinegar
  • 6 tablespoons white sugar
  • 2 cloves garlic, finely minced
  • 1 teaspoon dill seed
  • 1 teaspoon mustard seed
  • 1 teaspoon celery seed
  • 1/4 teaspoon turmeric
Directions:

Finely chop the cucumbers and onions. Place vegetables in a glass bowl and sprinkle with the pickling salt. Stir well and allow to stand for 1 hour.

Drain the cucumber mixture in a colander; rinse with cold water and drain well.

Bring remaining ingredients to a boil over medium high heat. Add the drained cucumber and onions and return to boil, stirring frequently. Reduce heat and simmer for 10 minutes.  Store in refrigerator.