Instructions
1 large cucumber, thinly sliced
1 medium onion, thinly sliced
3/4 cup sugar
1/2 cup white vinegar
1/2 teaspoon mustard seed
1/4 teaspoon tumeric
1/4 teaspoon celery seed
1 teaspoon salt
Place all ingredients in a quart-size microwavable bowl with a cover. Microwave, covered, for 5 minutes, stirring half way through the cooking time. Allow pickles to cool. Then cover and refrigerate for 2 hours. Then enjoy!
