How did I miss this in the bounty of onion ideas we’ve been sending your way? Hope you still have a few onions to experiment with.
Ingredients:
1 pound sweet onions, halved and cut into 1/4-inch-thick slices 1 pound cucumbers, cut into 1/4-inch-thick slices 2 garlic cloves, thinly sliced 1 jalapeno (red, if you have it), halved, seeded, and thinly sliced 2 tablespoons kosher salt 2 cups apple cider vinegar 1 1/2 cups granulated sugar 1 teaspoon mustard seeds 1/2 teaspoon ground turmeric
Preparation:
In a large bowl, combine onions, cucumber, garlic, jalapeno and salt. Cover and let stand 1 hour. Move to a colander and drain 20 minutes. Pack into 3 1-pint jars, filling to within a half inch of the top.
In a medium saucepan, combine vinegar, sugar, mustard seeds and turmeric. Heat until sugar dissolves. Remove from heat, stir, let stand 5 minutes.
Pour vinegar mixture over onions/cucumbers and cap jars. Cool thoroughly before refrigerating. Remember these are refrigerator pickles, not pickles to sit in your pantry.