Preparation Steps

• Wash cucumbers and onions. Slice cucumbers thinly and slice onions thinly. Combine sliced cucumbers and onions in a large bowl. Sprinkle with salt and toss to coat. Let stand for 2-3 hours at room temperature, stirring occasionally. Drain thoroughly and rinse well.
• In a large pot, combine vinegar, sugar, celery seed, mustard seed, and turmeric. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat and simmer for 5 minutes.
• Add the drained cucumbers and onions to the pot with the brine. Return to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
• Carefully ladle the hot pickles and brine into clean jars, leaving about 0.5 inch headspace. Seal the jars tightly.
• Allow pickles to cool to room temperature, then refrigerate for at least 24 hours before serving. Pickles will keep in the refrigerator for up to a month.