Quick Bread And Butter Pickles - cooking recipe

Ingredients

1 lb kirby cucumber, sliced crosswise in 1/8 inch disks
1 medium onion, halved and sliced thin
1 tablespoon kosher salt
1 cup cider vinegar
3/4 cup sugar
1/2 teaspoon yellow mustard seeds
1/4 teaspoon celery seed
1/8 teaspoon ground turmeric

Preparation

Toss cukes, onion, and salt in colander set over bowl. Let stand 1 hour. Discard drained liquid.
Bring vinegar, sugar and spices to a boil in large saucepan. Reduce heat to low add cukes and onion and press to submerge in liquid. cover and cook until cukes turn a dullish olive-brown, about 5 minutes.
Transfer entire pan contents to glass bowl. Refrigerate, uncovered, at least 2 hours before serving. (pickles can be refrigerated in covered container for up to.
2 weeks).
Time does not include 1 hour setting and chilling time.
UPDATE!
I made these this week end -- not bad! I added a fresh sliced jalapeno -- just enough spice -- made them interesting.
I also used Splenda in place of the sugar.