2½ lbs firm cucumbers (the smaller in diameter the better), cut in ¼ inch slices
1 large sweet onion (like Vidalia or Walla Walla), cut in half and thinly sliced
¼ cup salt
2 cups apple cider vinegar
3 cups granulated sugar
1 teaspoon celery seeds
1 tablespoon brown mustard seeds
4 allspice berries
4 cloves
2 bay leaves
½ teaspoon turmeric
Instructions
Place the cucumber slices and onions in a large bowl. Pour the salt over and add water just until covered. Let sit for 6 hours or overnight.
Drain the cucumber mixture in a colander, rinse thoroughly with water, then drain again.
Place the cucumbers and onions in a large stock pot and add the vinegar, sugar, and all spices. Bring to a boil, reduce the heat to medium-high and boil for 10 minutes.
Ladle into glass jars and store in the fridge where they will keep for several months. (For best flavor wait a few days before eating them.)
For long-term storage: Ladle the pickles into sterile hot jars and gently screw on the lids. Process in a water bath for 20 minutes, if at a high altitude, 25 minutes.
Will store for up to a year in a cool, dark place (for optimal flavor use within 6 months).
Recipe by The Daring Gourmet at https://www.daringgourmet.com/?p=7473