Quick pickles for sandwiches

Ingredients:

• 4 cucumbers, with skin, cut into 0.3 cm thick circles.
• 1 cup distilled white vinegar
• 0.5 cup brown sugar
• 1 tsp. mustard seeds
• 0.5 tsp celery seeds
• 1/4 teaspoon allspice peas
• 1/4 tsp ground turmeric
• 1 clove garlic, peeled and chopped
• 1 small onion, thinly sliced

Preparation:

1. Combine sugar, mustard seeds, celery seeds, allspice, turmeric, garlic, onion, 3 teaspoons salt, and 1 cup water in a small saucepan and bring to a boil. Place the cucumbers in a medium bowl.
2. Pour the hot spice mixture over the cucumbers, then add the vinegar. Let cool to room temperature, about 30 minutes. Serve immediately or refrigerate in an airtight container for up to 2 weeks.
   Exit: 4.5 tbsp.