Bread and Butter Pickles

(Recipe from Smitten Kitchen)
Makes 4 cups of pickles, filling a 1-quart jar

1 pound cucumbers, sliced 1/4-inch thick — pickling or kirby cucumbers work best
1 large sweet onion, thinly sliced
1/8 cup salt
1/2 cup sugar
1/2 cup white vinegar
1/4 teaspoons ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds, or 1/2 tablespoon ground
1/4 teaspoon celery seed

In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool; store in an airtight jar in the fridge.

They will begin tasting pickled in just a couple hours. I made mine around 5 pm today and they were almost ready when I had dinner at 8 - I had another around 10 pm and they were just about perfectly pickled.