Cucumber Pickles

We let the cucumber slices sit out overnight covered in paper towels after salting them to help them dry out a bit more and develop a nice crunch.

They may look a little too dried out in the morning, but when you add them to the vinegar mixture, they will re-hydrate perfectly.

If you are pressed for time you can skip the overnight drying, but your pickles won't have the same crunch.

Ingredients:

3 pounds  crisp cucumbers, sliced 1/4-inch thick

1/2 medium onion, thinly sliced

1/4 cup  kosher or sea salt

2 cups  white vinegar

1/2 cup  water

1 1/2 cups  sugar

2 tablespoons  mustard seeds

1 teaspoon  celery seeds

1 teaspoon turmeric     

Place the cucumbers and onions in a colander resting in a large bowl or in the sink. Toss with the salt and let stand for 1-2 hours (the cucumbers will release a lot of water during salting).     

Rinse the cucumbers and onions and then place in a single layer on a couple of sheet pans lined with paper towels. Cover with another layer of paper towels and let dry overnight.     

The next day, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan. Heat to a boil, add the cucumbers and onions, and then continue heating until it returns to a boil.     

Remove from the heat and immediately place the cucumbers and onions in sterilized canning jars. Top with the vinegar mixture and seal the jars in boiling water bath for 10 minutes.

Allow to sit for several days before opening to allow the flavors to fully develop. Best served chilled.