Refrigerator Pickles

Yield 3, 1-quart jars

4 large cucumbers 
1 medium white onion 
1 poblano pepper 
1 Tbsp sea salt 
3 dill umbels 
1 cup white vinegar 
1 cup water 
½ cup sugar 
½ tsp ground turmeric 
1 tsp mustard seed 
½ tsp celery seed 

 
Using a vegetable peeler, remove four wide strips running the length of each cucumber. Cut cucumbers into ¼-inch slices. A mandoline can be helpful in achieving uniform thickness. Quarter onion and chop into thin slices. Chop poblano pepper into matchsticks. Toss cucumber slices, onion and pepper in a large bowl with 1 Tbsp salt and let sit two hours. Drain in a colander, pressing gently to remove excess liquid. 

 Heat vinegar, water, sugar, turmeric, mustard seed and celery seed in a small saucepan over medium heat. Bring to a boil. Set aside and let cool slightly. 

 Pack clean wide-mouth jars tightly with drained cucumber mixture and one dill umbel, leaving one inch of headspace at the top of each jar. Pour warm brine mixture over cucumbers to cover. Tap jars on the counter to release air bubbles and top with additional brine, if needed. Screw lids on firmly to seal jars and let cool on counter. Transfer to refrigerator and chill at least 24 hours before opening. Best enjoyed within one month.