This alternative to canning pickles extends garden-fresh cucumbers into the fall and, if you make enough, the winter. Cucumbers from your garden or farmer’s market aren’t waxed so they don’t need to be peeled.
Makes about 8 cups
8 cucumbers
1/2 red onion, peeled
2 tablespoons salt
about 8 cups ice
4 cups sugar
2 cups vinegar
1 teaspoon mustard seeds
1 teaspoon celery seeds
1/2 teaspoon ground turmeric
Have ready four 2-cup freezer-safe containers. Thoroughly wash cucumbers. With a food processor, mandolin, or sharp knife slice the cucumbers and red onion very thin (dime-thickness) and place in a large bowl layering with the salt and ice. Let sit 2 hours. Meanwhile, in a large saucepan, heat sugar, vinegar, mustard seeds, celery seeds, and turmeric stirring to dissolve the sugar. Set aside.
After 2 hours, drain the cucumbers well and remove any stray chunks of ice. Put the cucumbers back in a bowl and pour the sugar-vinegar solution over the cucumbers and stir. At this point the cucumbers can be served or stored in individual containers. To store in containers, use tongs to divide the cucumbers among the storage containers packing tightly but leaving about 1/2-inch space at the top of the container. Cover tightly and refrigerate for up to 10 days or freeze up to 6 months. Thaw before serving.