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Directions
1. Start by washing and slicing the cucumbers thinly. You can use a knife or a mandoline for uniform slices. Slice the onions similarly.
2. In a large bowl, combine the cucumbers and onions with the kosher salt. Stir well and cover the bowl with a clean kitchen towel. Refrigerate for about 2 hours, stirring occasionally.
3. After 2 hours, drain the cucumber and onion mixture and rinse them well under cold water to remove excess salt. Drain thoroughly.
4. In a large saucepan, combine the sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and water. Bring to a boil over medium heat, stirring until the sugar dissolves.
5. Add the drained cucumber and onion mixture to the saucepan. Reduce heat and simmer for 5 minutes.
6. Remove from heat and carefully ladle the pickles and liquid into sterilized mason jars, leaving about 1/2 inch of headspace at the top. Seal with sterilized lids.
7. To ensure a longer shelf life, process the filled jars in a boiling water bath for 10 minutes. Let jars cool completely at room temperature before storing them in a cool, dark place.
Variations & Tips
If you prefer your pickles less sweet, reduce the amount of sugar to 1 1/2 cups. For a bit more spice, add a teaspoon of red pepper flakes or a couple of cloves of garlic to the pickling liquid. You can also experiment with different types of vinegar, such as rice vinegar for a milder, slightly sweeter flavor. Fresh dill can be added for a herby note. For a quicker version, skip the boiling water bath process and store the pickles in the refrigerator for up to two months.
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