These are so easy. If you've never made pickles try this one. I found the recipe in the back of Cooking Light.
I used the small pickling cukes because I like their flavor. Sometimes the bigger ones can have a bitter flavor. If you do use the standard cucumber make sure the skins have not been waxed.
*I was out of mustard seeds so I used a half teaspoon of Creole Mustard from a jar.
6 cups thinly slice pickling cucumbers (about 2 lbs.)
2 cups thinly sliced onions
1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds*
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced.
Place 3 cups cucumber in a medium glass bowl, top with 1 cup onion. Repeat with remaining cukes and onions.
Combine vinegar and remaining ingredients in a small sauce pan; stir well. Bring to a boil; cook one minute. Pour over cucumber and onions; let cool. Cover and chill at least four days in fridge. I removed mine from the bowl and put in a tall glass quart canning jar. It took up less room in the refrigerator.
Next time I make these I think I'll add some small peppers because I love the hot and sweet flavors together.
Note: Pickles may be stored in the refrigerator for up to one month.