Spicy Turmeric Pickled Cucumbers

1 clean quart jar
About a pound of fresh pickling cucumbers, sliced thinly
1 medium-sized onion, halved and sliced thinly
2 cloves of garlic, minced
2 jalapeno peppers, deseeded and minced
1/2 tsp turmeric

1 tsp kosher salt
1/2 tsp sugar
2 cups water
1/2 c white vinegar

Mix the vegetables and turmeric in a bowl. Pack as much of the mixture into the jar as you can, to within an inch of the top. Heat the water and vinegar and salt and sugar in a saucepan until boiling, pour over vegetables in the jar until it's all covered and liquid is about 1/2 inch from the top of the jar. Screw lid on tight and refrigerate for about 10 days before eating. If you have extra that didn't fit in the jar, just add a little of the pickling liquid to the rest of the vegetables in a plastic container and let it marinate -- still good.

Note: this is not canning, it's more marinating, so you need to keep it refrigerated and eat it within a couple of weeks. Very nice hors d'oeuvre or as a garnish to bloody marys. Feel free to play with the seasonings -- the flavors are pretty intense with very little of any spice.