- 2 pounds small cucumbers, such as Kirby, sliced
- 3 yellow onions, sliced
- ¼ cup kosher salt
- 2 cups white vinegar
- 2 cups granulated sugar
- 1 tablespoon yellow mustard seeds
- 1 teaspoon celery seeds
- ½ teaspoon ground turmeric
- Pinch ground cloves, optional
Combine cucumbers, onions and salt in a large glass bowl. Cover with ice cubes or crushed ice and mix well. Let sit 3 hours. Drain and rinse under cold running water.
In a pot, combine boiling ingredients. Heat to a simmer, stirring to dissolve the sugar. Add cucumber mixture & bring just barely to a boil, stirring frequently. Remove from heat. Ladle hot cucumbers into 3-4 freshly cleaned pint jars. Seal with sterilized lids.
In a deep pot large enough to hold the jars upright in a single layer with a few inches height above the lids, fill 2/3 full of water and place over high heat. Place a wire rack with feet into the bottom of the pot.
Place the jars onto the wire rack. If needed, add more water so that it covers the jars 1-inch over their tops. When the water comes to a boil, let boil 10 minutes, making sure the water covers the pots the entire time. (Bring some water to a boil in a separate pot in case you need to add some to the large pot to keep the jars covered.)
Turn heat off and use tongs to remove jars from the water, placing onto a towel-lined sheet pan. Let the jars cool undisturbed, until the center of the lid is pulled downward, making a ‘pop’ sound, usually within a few hours. This means the lid is properly sealed. The pickles are ready to eat anytime from the next day onward. Unopened jars will keep for up to 12 months. Once opened, refrigerate and eat within a few weeks.