5 ½ cups (about 1½ pounds) pickling cucumbers, cut into thin slices (about ¼ inch).

1½ teaspoons kosher salt

1 cup finely chopped onion

1 cup (198 grams) refined sugar

1 cup (240 ml) white vinegar

apple cider vinegar (½ cup)

¼ cup (50 grams) brown sugar

1½ teaspoon mustard seeds

½ teaspoon celery seeds

1/8 teaspoon ground turmeric

Place cucumbers and salt in a large, shallow bowl; cover and refrigerate for 1:30 hours. Place the cucumbers in a colander and rinse thoroughly under cold water. Drain well and then return the cucumbers to the bowl. Add the onion to the bowl and mix with the seeds.

  1. In a medium saucepan, combine granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and ground turmeric; Boil over medium heat, stirring until the sugar dissolves. Pour hot vinegar mixture over cucumber mixture; Let it sit at room temperature for 1 hour. Cover and refrigerate 24 hours. Store it in an airtight container in the refrigerator for no more than two weeks

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