This recipe is from Suzanne at www.tastykitchen.com and you can find it here. Kevin shared a bunch of cucumbers with us, so I decided to try pickles. I have no canning skills, so this recipe seemed just the answer. I made them yesterday and tried one today. It's pretty good. I'm sure with a little more time, they'll be even better.
For 2 quarts, you need:
6 cups sliced cucumbers
2 cups thinly sliced onions (I sliced them and then chopped them into medium chunks)
1 and 1/2 cups sugar
1 and 1/2 cups white vinegar
1/2 teaspoon sea salt (I used about a teaspoon of kosher salt)
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
3/4 teaspoon minced garlic (I used 4 cloves)
Crushed red pepper (I omitted this)
In 2 glass quart jars alternate layers of sliced cucumbers and onions. Add minced garlic to each jar. If using crushed red pepper, add also. In a medium saucepan combine sugar, vinegar, salt, mustard seed, celery seed and ground turmeric. Bring to a boil, stirring just till sugar is dissolved. Pour vinegar mixture on top of cucumbers/onion mixture, cool slightly. Cover tightly shaking jar to incorporate the mixture, and refrigerate for at least 24 hours before serving. Store up to 6 months in refrigerator.