Quick Bread And Butter Pickles

• 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

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.

kirby cucumber, onion, kosher salt, cider vinegar, sugar, yellow mustard seeds, celery, ground turmeric

Taken from www.food.com/recipe/quick-bread-and-butter-pickles-132381 (may not work)