Quick Homemade Bread and Butter Pickles - From Sean and Valerie

Materials:

• 1 lb. pickling (Kriby) cucumbers, sliced crosswise into 1/8" discs (use the Mandolin!)
• 1 medium onion, haved and sliced thin (use the Mandolin!)
• 1 Tbsp. kosher salt
• 1 c. cider vinegar
• 3/4 c. sugar
• 1/2 tsp. yellow mustard seeds
• 1/4 tsp. ground celery seeds
• 1/8 tsp turmeric

Methods:

1. Toss cucumbers, onion, and salt in colander set over bowl. Let stand one hour. Discard drained liquid.
2. Bring vinegar, sugar, mustard seeds, celery seeds, and turmeric to boil in a large saucepan. Reduce heat to low, add cucumbers and onion, and press to submerge 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 up to 2 weeks.)