Summer gardens mean some people have way too many cucumbers. This is a great no-fail old fashioned bread and butter pickle that requires no canning. But does require some odd herbs you may not have (this is when it's nice to live near a bulk store or near a spice store that sells small amounts). Slice thinly (no thicker than 1/4 inch but half that is better) one large-ish cucumber (about 10") or enough small cucumbers to fill a 16oz jar. To be fancy, you can alternate layers of cucumbers with layers of thinly sliced sweet onions (vidalia, walla walla, etc). When your jar is full, you're ready to move onto the pickling liquid. On stovetop, mix 3/4cup apple cider vinegar (regular white vinegar is okay) with 1/2cup sugar; stir till the sugar is dissolved. Take off heat and add 1/2 teaspoon salt, 1/2 teaspoon mustard seeds and 1/2 teaspoon celery seeds. You can also add 1/2 teaspoon turmeric -- gives the liquid a gold tone. Pour this very hot mixture over your cucumbers. Cover with lid and cool somewhat; refrigerate. Let sit in fridge 24 hours then enjoy! These aren't really preserved so should be eaten within one month. Easy to double recipe and it's fine to adjust the flavorings.
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