1 1/4 lb Kirby cucumbers; cut into
-1/2-inch
; slices
1 Onion; sliced very thin
2 tb Kosher salt
2 c Ice cubes
1 c Cider vinegar
1 c Sugar
1/4 ts Turmeric
1 tb Mustard seeds
1/2 ts Celery seeds
1/4 ts Cayenne; or to taste
In a large bowl combine the cucumbers and onion, sprinkle with salt,
and toss well. Add the ice cubes and chill, covered, overnight.
Drain the mixture in a colander and rinse under cold water. In a
saucepan bring the remaining ingredients to a boil, stirring. Add the
cucumbers and onions and bring to just a simmer, stirring. Transfer
to a bowl and cool. Chill the pickles, covered, for 24 hours.
The pickles can be made 1 week ahead and kept refrigerated, covered.
Or, spoon the hot pickles into sterilized 1-pint Mason-type jars,
filling the jars to within 1/2-inch of the top. Seal with the lids.
Put the jars on a rack in a kettle and pour in enough hot water to
cover them by 2 inches. Bring to a boil and cook, covered, for 10
minutes. Transfer the jars with tongs to a rack and cool. Store in a
cool, dark, dry place.
Yield: about 4 pints
Yields
1 servings