Bread-and-Butter Pickles

To celebrate the last gasp of summer, make some pickles! Pickles are surprisingly easy to make and taste wonderful! This recipe does take awhile -- most of the time is just waiting -- so start it when you'll be home for a length of time. Slow down and enjoy the process... and the result!

2 pounds Kirby cucumbers
1 medium white onion
1 cup ice cubes
2 tablespoons, course sea salt
2 cups cider vinegar
1 ½ cup milled cane sugar
¾ teaspoon mustard seeds
½ teaspoon celery seeds
½ teaspoon peppercorns
¼ teaspoon ground turmeric

1. Scrub cucumbers, trim ends and slice into ¼ inch thick slices. Peel onion and trim ends. Cut in half from top to bottom. Slice each half into ¼ inch thick slices.

2. In a large bowl, combine cucumbers, onion, ice cubes and sea salt. Toss to combine. Let stand for 3 hours.

3. Drain. Rinse well and drain again.

4. In a large stockpot, combine vinegar, sugar, mustard seeds, celery seeds, peppercorns and turmeric. Bring to a boil. Add cucumber mixture and return to a boil and cook 1 minute. Stir occasionally.

5. Ladle pickles into clean jars. Let stand until cool. Cover and store refrigerated for up to 1 month or process in a water bath canner.