1 1/2 lbs cucumbers, sliced (you can use any kind, really)
1 small onion (4 to 6 oz)
Kosher Salt
1 cup distilled white vinegar
3/4 cup sugar
1 Tbsp. mustard seeds
1 tsp. dill seeds
1/4 tsp. celery seeds

Cut cucumbers in half lengthwise, then slice crosswise into 1/2-inch-thick half moons. Cut onions in half through the root end, then slice crosswise into 1/4-inch-thick half moons.

Toss the cut cucumbers and onions into a bowl and sprinkle with the Kosher Salt. You can then either layer the pickles and onions in a large bowl with a lid or you can use a jar.

In a 4-quart sauce pan, combine vinegar, sugar, mustard seeds, dill seeds, and celery seeds. Heat to boiling on high, stirring to dissolve the sugar. Remove from heat and pour over the cucumber mixture.

Cover and refrigerate for at least 24 hrs, or up to one week.

Submitted by: Alissia Montanez