Quick Sweet Pickles

  • 1 lb cucumbers, sliced thin
  • 1 onion or 3-4 shallots, sliced thin
  • 1 Tbsp kosher salt
  • 1 cup cider vinegar
  • ¾ cup sugar
  • 2 tsp yellow mustard seed
  • ¼ tsp crushed red pepper flakes

Place cucumbers, onion, and salt in colander set over bowl. Let stand 1 hour. Discard drained liquid. Place cucumber and onions in a large stainless steel or heat proof glass bowl. Bring vinegar, sugar, mustard seeds, and crushed red pepper to boil in a large saucepan. Pour boiling liquid over the cucumbers. Press all the cukes down into the liquid, using a weighted bowl to hold them down if necessary. Let mixture sit until room temp and then refrigerate, uncovered, at least 2 hours before serving. (Pickles can be refrigerated in covered container for up to 2 weeks.)

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