Sweet Cucumber Pickle

• 2 1/4 pounds cucumbers
• 3 small onions, red or white
• 1 tablespoon chopped dill (optional)
• 1 1/4 cups granulated sugar
• 1 tablespoon salt
• 3/4 cup plus 2 tablespoons cider vinegar

1. Using the slicing blade of a food processor or a very sharp knife, very finely slice the cucumbers.
2. Peel the onions and slice them very thinly.
3. Combine the cucumbers, onions, and dill, if using, in a large bowl.
4. Mix the sugar, salt, and vinegar and pour over the cucumbers and onions.
5. Let stand overnight for the sweet and sour flavors to mix and mingle or, if this isnt possible, let stand for at least 3 hours before serving.
6. Pack into a large airtight container or wide-necked jam jars.
7. Store in the fridge and use within 2 weeks.
8. Creamy-white English winter celery makes a lovely sweet pickle, or you can use the more common green celery.
9. Follow the recipe above, replacing the cucumber with 2 1/4 pounds of celery.
10. Run a potato peeler lightly down the stalks to remove any tough ribs, then cut into sticks about 1 1/2 inches long (for crudites or dips) or chop into 1/2-to 3/4-inch chunks.
11. Use sweet, mild red onions and season the pickle with celery salt and 1 teaspoon of caraway seeds.
12. As celery does not contain as much water as cucumber, add 3/4 cup plus 2 tablespoons of water to the vinegar and sugar mixture.

cucumbers, onions, dill, sugar, salt, cider vinegar

Taken from www.epicurious.com/recipes/food/views/sweet-cucumber-pickle-389449 (may not work)