La Conner Weekly News - Your independent hometown award-winning newspaper

Oh, the delights of summer! This is a recipe you make fresh over the summer harvest months. Finish a jar, then make another batch. Give yourself some time to prepare this recipe, as there are a few steps.

Ingredients

Cucumbers, 5 cups, sliced

Kosher salt, 1-1/2 tablespoons

Onion, 1 cup sliced

White vinegar, 1 cup

Sugar, 1 cup

Cider vinegar, 1/2 cup

Brown sugar, 1/4 cup

Mustard seed, 1-1/2 teaspoons

Celery seed, 1/2 teaspoon

Turmeric powder, 1/8 teaspoon

Preparation

Soak the cucumbers in cold water, 15 to 60 minutes. Drain. Cut the ends off and make 1/4 inch slices. Place in a shallow bowl and salt, mix and chill in the refrigerator for 1-1/2 hours. Place in a colander and rinse thoroughly. Allow to drain. To prepare the brine, use a medium sauce pan. Add the rest of the ingredients. Mix and warm over medium low, stirring until the sugar dissolves. In a large jar, add the cucumber and onion slices. Pour the warm brine over the top. Let sit at room temperature for one hour. Cover, refrigerate and it is ready to eat after 24 hours.

Patricia Aqiimuk Paul, Esp is the food editor for the La Conner Weekly News.

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