8 small pickling cucumbers unpeeled and cut into 1/4 inch thick slices
1 medium onion cut in half and thinly sliced
1 cup cider vinegar
3/4 cup sugar
4 1/2 teaspoons kosher salt
2 teaspoons mustard seeds
1/2 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon celery seed
Steps:
Combine cucumbers onion vinegar sugar salt mustard seeds dry mustard turmeric crushed red pepper and celery seeds; heat to boiling over high heat stirring occasionally
Boil 1 minute stirring frequently
Pour cucumber mixture into a large bowl; cool to room temperature stirring occasionally
Cover and chill overnight before serving
You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks
