Quick Bread and Butter Pickles

Submitted by katie in the UP

"From Cook's Country"

 

• Ready In: 20mins
• Ingredients: 8
• Yields: 1 quart

ingredients

• 1 lb kirby cucumber, sliced crosswise in 1/8 inch disks
• 1 medium onion, halved and sliced thin
• 1 tablespoon kosher salt
• 1 cup cider vinegar
• 3⁄4 cup sugar
• 1⁄2 teaspoon yellow mustard seeds
• 1⁄4 teaspoon celery seed
• 1⁄8 teaspoon ground turmeric

directions

1. Toss cukes, onion, and salt in colander set over bowl. Let stand 1 hour. Discard drained liquid.
2. Bring vinegar, sugar and spices to a boil in large saucepan. Reduce heat to low add cukes and onion and press to submerge in liquid. cover and cook until cukes turn a 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 for up to.
4. 2 weeks).
5. Time does not include 1 hour setting and chilling time.
6. UPDATE!
7. I made these this week end -- not bad! I added a fresh sliced jalapeno -- just enough spice -- made them interesting.
8. I also used Splenda in place of the sugar.