Quick Snap Pickles

This recipe can be used to pickle a variety of vegetables

Ingredients

6 cups thinly sliced cucumbers (unpeeled) 2 cups sliced red onion 1 1/2 cups turbinado sugar (aka "sugar in the raw") 1 1/2 cups cider vinegar 1/2 tsp. kosher salt or sea salt 1/2 tsp. mustard seed 1/2 tsp. Szechuan peppercorns 1/2 tsp. celery seed 1/2 tsp. ground turmeric 1/2 tsp. ground cloves

Instructions

Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan and bring to a boil. Cook and stir until sugar begins to dissolve. Remove from heat and pour over cucumber mixture. Cool rapidly. Transfer to 4 (16-oz.) Mason jars, cover tightly and refrigerate for at least 24 hours; 48 hours is preferred.

Makes 4 (16-oz.) jars