Start by washing your cucumbers scrubbing away any remining spines. Slice your cucumbers like coins approximately 3/16" thick. Next, take a medium 1/2 pound onion and slice it in half from the stem to the root. Lay the cut side of the onion down and thinly slice moon shaped onion slices.
In a slotted colander, layer cucumbers onions and salt in even layers. I did 7 layers and used 7 teaspoons of Kosher salt, sprinkling 1 teaspoon of salt evenly over each layer of cucumbers and onions. Add 2 inches of ice cubes on top of the colander and cover it with a towel. Place the colander over a large bowl and refrigerate for 2 hours.
Rinse the cucumber and onions well to remove the excess salt. Drain the cucumbers and prepare your brine.
Combine 1.5 cups of white vinegar, 1 cup of sugar, 3 teaspoons of mustard seed, 1 teaspoon of turmeric, 1 teaspoon of celery seed, 1/2 teaspoon ginger and 1/2 teaspoon of whole peppercorns in a large pot. Bring the brine to a boil and add the cucumbers and onions.
After adding the cucumbers and onions to the brine, return the mixture to a boil. Boil for one minute. Pack the pickles and brine into freshly washed jars. Add the lids and refrigerate for at least 24 hours for the flavor to develop. Enjoy!
