Ingredients
2 pounds kirby cucumbers
1 medium onion
2 tablespoons coarse salt
2 cups cider vinegar
1 cup sugar
1 tablespoon yellow mustard seed
1/2 teaspoon celery seed
Preparation
Cut cucumbers and onion into 1/8-inch thick slices, and transfer to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour. Rinse well, and drain. Pat dry between paper towels. Transfer cucumbers and onion to a large bowl.
Bring vinegar, sugar, mustard seed, and celery seed to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let cool slightly, 10 minutes.
Pour brine over vegetables; let cool completely, about 30 minutes. Transfer to airtight containers.
