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1
Using the slicing blade of a food processor or a very sharp knife, very finely slice the cucumbers.
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2
Peel the onions and slice them very thinly.
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3
Combine the cucumbers, onions, and dill, if using, in a large bowl.
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4
Mix the sugar, salt, and vinegar and pour over the cucumbers and onions.
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5
Let stand overnight for the sweet and sour flavors to mix and mingle or, if this isnt possible, let stand for at least 3 hours before serving.
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6
Pack into a large airtight container or wide-necked jam jars.
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7
Store in the fridge and use within 2 weeks.
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8
Creamy-white English winter celery makes a lovely sweet pickle, or you can use the more common green celery.
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9
Follow the recipe above, replacing the cucumber with 2 1/4 pounds of celery.
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10
Run a potato peeler lightly down the stalks to remove any tough ribs, then cut into sticks about 1 1/2 inches long (for crudites or dips) or chop into 1/2-to 3/4-inch chunks.
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11
Use sweet, mild red onions and season the pickle with celery salt and 1 teaspoon of caraway seeds.
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12
As celery does not contain as much water as cucumber, add 3/4 cup plus 2 tablespoons of water to the vinegar and sugar mixture.
