makes 1 quart
4 medium cucumbers, thinly sliced
1/4 red onion, thinly sliced
1/3 cup turbinado or white sugar
1/3 cup red wine vinegar
2 teaspoons coarse kosher salt
In a glass jar layer the cucumbers and onion slices until tightly packed.
In a small saucepan combine 1 cup of water with the sugar, vinegar, and salt. Stir over medium heat until the liquid is warm and the sugar is fully dissolved. Pour the warm pickling liquid over the cucumbers. Cover the jar and refrigerate for at least 24 hours. Pickles can be kept in the refrigerator for at least a month.
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