Sweet Pickles

Ingredients

• 1 large cucumbers (sliced)

• 1 teaspoon salt

• 1 small onion (thinly sliced)

• ½ teaspoon mustard seeds

• 1 cup of white sugar

• 1.2 cup of distilled white vinegar

• ¼ teaspoon celery seed

• ¼ teaspoon ground tumeric

Microwave Method

1. In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and tumeric.

2. Microwave on high for 7 to 8 minutes, stir twice, until cucumbers are tender and onions are translucent.

3. Transfer to sterile glass container. Seal and chill in the fridge until serving.

Traditional Method

1. In a medium saucepan, combine white sugar, distilled white vinegar, celery seed and tumeric and bring to a boil over medium heat. Whisk until sugar is dissolved.

2. Pack cucumbers and onions in a sterilized mason jar. Pour hot brine in the jar and ensure cucumbers are completely submerged while leaving about ½ inch of headspace at the top.

3. Let the jar cool to room temperature, then cover with lid and store in the fridge. Pickles will be ready to eat in 2 to 3 days and can be stored in the fridge for up to 3 weeks.