Jim Coleman Recipes
Slice the pepper and onion, and place along with sliced garlic and cucumbers into a 2 quart size bowl.
Add salt, celery seed, mustard seed, red pepper flakes, and turmeric. Stir gently and let stand one hour.
In a medium saucepan over medium heat, bring vinegar, water, and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
Pour over vegetables and stir to blend. Cool, cover and refrigerate, pickles are ready to eat in 2 days. Store covered in refrigerator. They stay crunchy up to about 3 weeks in the refrigerator.