• 1 cup sugar
• 1/2 cup white vinegar
• 1 teaspoon salt
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon celery seeds
• 1/4 teaspoon turmeric
• 4 medium pickling cucumbers, sliced 1/4″ thick (3 cups)
• 1 large sweet onion, thinly sliced

Stir together sugar, vinegar, salt, mustard seeds, celery seeds and turmeric in a microwave-safe bowl.  Add cucumbers and onion; toss to coat.

Microwave on high, stirring every 2 1/2 minutes, until cucumbers are tender and onion is translucent, 7 to 8 minutes.

Transfer to containers or jars.  Chill pickles, covered, about 20 minutes or up to 3 weeks.