Ingredients
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1 1/2 lbs. thinly sliced pickling cucumbers, or small regular cucumbers
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1 1/2 Tbl. Kosher salt
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1/2 cup slightly rounded thinly sliced sweet onion (1/2 of a medium-sized onion)
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1 cup regular white sugar
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3/4 cup white vinegar
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3/4 cup apple cider vinegar
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1/4 cup dark brown sugar
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2 tsp. yellow mustard seeds
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1/2 tsp. celery seeds
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1/8 tsp. ground turmeric
Instructions
Sprinkle cucumbers with salt in a large bowl, toss to distribute evenly. Cover bowl with a plate and chill for 1½ hours.Dump cucumbers into a colander and rinse thoroughly under cold water, gently tossing, to rinse away the salt. Drain well, add onions, and gently toss with the cucumbers to mix.Add cucumbers and onions to 1 quart-sized jar and 1 pint-sized jar or small container. *Onion amount does not have to be exact. (*But they're delicious, too!)Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves, remove from heat.Pour the hot vinegar mixture over cucumber mixture. Let stand at room temperature for 1 hour. Place on lids and refrigerate for 24 hours.Store in refrigerator.
