Bread and Butter Pickled Onions

In a large bowl, combine onions, cucumber, garlic, jalapeno and salt. Cover and let stand 1 hour. Move to a colander and drain 20 minutes. Pack into 3 1-pint jars, filling to within a half inch of the top.

In a medium saucepan, combine vinegar, sugar, mustard seeds and turmeric. Heat until sugar dissolves. Remove from heat, stir, let stand 5 minutes.

Pour vinegar mixture over onions/cucumbers and cap jars. Cool thoroughly before refrigerating. Remember these are refrigerator pickles, not pickles to sit in your pantry.