Ingredients
8 cups cucumbers, thinly sliced
2 onions, thinly sliced
1/3 cup kosher salt
Ice (enough to cover cucumbers and onions)
2 cups sugar
2 cups vinegar (white or apple cider)
1 tablespoon mustard seeds
1 teaspoon celery seeds
1 teaspoon turmeric
1 teaspoon ground cloves
Instructions
Slice the cucumbers and onions into thin, even rounds.
Place them in a large bowl and sprinkle with kosher salt.
Cover completely with ice and let sit for 3 hours.
Drain thoroughly and rinse lightly with cold water.
In a large pot, combine sugar, vinegar, mustard seeds, celery seeds, turmeric, and ground cloves.
Bring the mixture to a boil, stirring until the sugar fully dissolves.
Add the cucumber and onion slices to the hot brine.
Simmer for about 5 minutes, until slightly tender but still crisp.
Pack the hot pickles into sterilized jars, covering completely with brine.
Seal jars and process in a boiling water bath for 10 minutes.
Let jars cool completely before storing.
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