Refrigerator Pickles

This is my favorite way to use up the bounty of cucumbers from my garden.  I adapted this from myrecipes.com.

• 6 cups thinly sliced pickling cucumbers (about 2 pounds) 
• 2 cups thinly sliced onion
• 1 1/2 cups white vinegar
• 3/4 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon mustard seeds (instead of these spices, I used 2 tsp. of pickling spice)
• 1/2 teaspoon celery seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper
• 4 garlic cloves, thinly sliced (I don't use garlic in my refrigerator pickles)

1. Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
2. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Packed in a jar

I usually put these in jars instead of a bowl.  Depending on how tightly I pack the cucumbers, I sometimes need to make more vinegar/sugar mixture.

With vinegar and spices