These are the pickles my Babcia would make.  The cucumbers came fresh out of her garden.  I prefer Polish Dill, but these bring back lovely childhood memories of summer on the pond.  Cucumbers keep nicely for about 1 month in the fridge.

Makes 1 quart/liter jar

1 pound/450g pickling cucumbers (about 7 small ones), ends cut off sliced thinly
1/2 of a small yellow or white onion sliced thinly
2 tablespoons/36g
1 1/2 cups/355ml/359g apple cider or white vinegar 5%
1 cup/200g white sugar
1 teaspoon/3g yellow mustard seeds*
1 teaspoon/2g celery seeds*
1/2 teaspoon/1.5g ground turmeric
1/2 teaspoon/1g black peppercorns

In a bowl, place the cucumbers and the onion.  Sprinkle with salt.  Cover with ice and water.  Let sit 15 minutes.  In a non-metal pan add the remaining ingredients.  Bring to a boil and stir until the sugar melts.  Let the mixture cool for about 5 minutes.  Drain the cucumber mixture Add to the 1 canning jar.  Pour the cooled liquid over the cucumbers. Place a canning weight if you have one to keep the cucumbers submerged.  Cover and refrigerate.  **

*we used pickling spices along with the turmeric.
**we have a jar sealer which uses the tops and rings for pickling and seals them airtight.  You don’t need to do this.