This one was published in the Farmers and Consumers Market Bulletin from the Georgia Department of Agriculture but I don’t remember when! It calls for onions, but I like making it with rounds of zucchini or yellow squash, and maybe some sticks of green onion for that onion flavor.
Ingredients:
2 pounds cucumbers, cut into 1/2-inch thick slices 2 medium onions (preferably sweet onions), cut in half, then sliced to make half circles Coarse salt 2 cups granulated sugar 1 cup white vinegar 1 teaspoon celery seed
Preparation:
Put cucumber and onions in a colander and place over a medium bowl. Toss with 1 tablespoon salt. Set aside to drain and wilt, about 30 minutes. Stir frequently.
In a small non-reactive bowl, combine sugar, vinegar and celery seed. Stir until sugar is dissolved, set aside.
Divide the cucumber and onion between two half-pint canning jars or other airtight container. Pour vinegar mixture over cucumbers. Refrigerate at least 8 hours before serving.