Ingredients
2 pounds Kirby cucumbers, sliced diagonally 1/4 inch thick
4 red jalapenos, sliced diagonally 1/4 inch thick
3 small onions, cut into 1/2-inch wedges
3 tablespoons coarse salt
2 cups cider vinegar
1 3/4 cups packed light-brown sugar
1 tablespoon mustard seed
3/4 teaspoon celery seed
3/4 teaspoon ground turmeric
Preparation
In a bowl, toss cucumbers, jalapenos, onions, and salt. Cover; refrigerate 2 hours.
In a saucepan over medium heat, cook vinegar, sugar, mustard seed, celery seed, and turmeric, stirring to dissolve sugar.
Rinse and drain cucumber mixture. Pour vinegar mixture over; let cool. Refrigerate, covered, up to 3 weeks.
