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Minnesota State Fair Pickles

From: Saveur MAKES 2 QUARTS

8 medium cucumbers (about 1¾ lb), cut into 1/6" slices
1 medium yellow onion, thinly sliced
1 clove garlic, thinly sliced
½ red bell pepper, stemmed, seeded, and thinly sliced
½ green bell pepper, stemmed, seeded, and thinly sliced
2 tbsp. kosher salt
1 2/3 cups sugar
1 cup cider vinegar
1 ½ tsp. brown mustard seeds
½ tsp. celery seed
½ tsp. ground turmeric

Combine cucumbers, onion, garlic, and peppers in a large bowl and sprinkle with salt; add 2 cups cracked ice, and toss together. Let sit for 3 hours. Transfer vegetables to a colander, and rinse lightly with cold water. Divide vegetables between two 1-qt. glass jars with resealable lids and set aside.

Bring sugar, vinegar, mustard and celery seeds, and turmeric to a boil in a 1-qt. saucepan; pour mixture evenly between jars and seal jars with lids. Let cool to room temperature and then store in refrigerator for up to 2 weeks.