These tasty pickles can be eaten within a day or so of making them.  This version is adapted from a recipe in the Richmond Times-Dispatch and makes about a pint of pickles.

1 lb. English or Persian cucumbers, cut into ¼ inch slices

2 Tbs. salt

½ cup sugar

½ cup white vinegar

1 Tbs. mustard seeds

1 tsp. ground coriander seeds

¼ tsp. turmeric

¼ tsp. celery seed

Put the cut cucumbers in a large non-reactive bowl and mix with the salt.  Cover with ice cubes and leave it on the counter for 2 hours at room temperature.  Drain the cucumbers.

Put the sugar, vinegar, and spices in a small saucepan and bring to a boil.  Add the cucumbers and bring back to a boil, and then remove the pan from the heat and let it cool to room temperature.  Put the pickles in a jar and store them in the refrigerator.