adapted from Carol Heller’s recipe
Makes enough for 5 pint jars
8 medium cucumbers, sliced 1/4” thick
(a mandolin or the slicer section on a cheese grater box work well)
2 cups sliced onions, I like the slices to be pretty big
Pack jars 1/3 full with cucumbers, then layer about 1/4 cup onions, repeat until jars are full. (layers: cukes, onions, cukes, onions, cukes)
1 tsp celery seed
1/4 cup salt
1 tsp mustard seed
2 cups sugar
1 tsp turmeric powder
3 cups vinegar
Mix these all together until dissolved.
Pour liquid mixture into jars, covering the cucumbers. Keep in the refrigerator. Spices will settle to the bottom, so it is helpful to shake up the jars. Flavors won’t fully develop until about 48 hours after pickling. Pickles will keep for several months in the refrigerator.