Angled Loofah Bread-and-Butter Pickles

• 1 angled loofah (1/2 lb)
• 2 tablespoons kosher salt
• 2 cups ice cubes
• 1 cup cider vinegar
• 1/2 cup water
• 3/4 cup sugar
• 1 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/4 teaspoon turmeric
• 1 medium sweet onion (1/2 lb), thinly sliced crosswise and separated into rings

1. Scrub loofah and peel only the ridges, then cut diagonally into 1/2-inch-thick slices.
2. Toss loofah with kosher salt in a bowl, then cover with ice and let stand 2 hours.
3. Drain and remove any unmelted ice.
4. Bring vinegar, water, sugar, mustard seeds, celery seeds, and turmeric to a boil in a 1-quart nonreactive saucepan, stirring until sugar is dissolved.
5. Add loofah and onion, then reduce heat and simmer, uncovered, 5 minutes.
6. Transfer pickles with liquid to a 1-quart heatproof glass or ceramic bowl and cool to room temperature.
7. Chill, covered, at least 2 days (for flavors to develop) and up to 1 month.

kosher salt, cider vinegar, water, sugar, mustard seeds, celery seeds, turmeric, sweet onion

Taken from www.epicurious.com/recipes/food/views/angled-loofah-bread-and-butter-pickles-107780 (may not work)