Updated: November 18, 2012 6:04AM

MAKES 11/2 QUARTS

3 medium cucumbers, sliced to 1/4 -inch thickness

1 medium Spanish onion, sliced as thinly as possible

2 tablespoons kosher salt

2

1/2 cups white distilled
vinegar

1 cup dark brown sugar

1 tablespoon mustard seeds

2 garlic cloves, smashed

1 teaspoon celery salt

1 tablespoon turmeric

Combine cucumbers and onions in a large bowl. Toss with kosher salt. Cover with roughly 2 cups of ice and let stand at room temperature for 1 hour. While cucumbers are standing, combine remaining ingredients in a non-reactive (stainless steel or enamel) pot.

After 1 hour, pick out ice from cucumbers, then rinse in cold water. Bring the vinegar mixture to a boil and add cucumber-onion mixture, stirring until cucumbers are translucent. Pour into a sterile plastic or glass container (or process using glass jars and boiling water bath).

Pickles will keep refrigerated for months; just use a spoon or fork when retrieving.

Curtis Gamble,
Bread and Wine

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