Note that I was not preserving my pickles, so I am not sharing how to can in this post. In the recipe note section, I have left a link to Grow a Good Life blog that I found this recipe.

Wash the cucumbers, and then cut into approximately 1/4-inch slices using a mandoline. Peel and thinly slice the onions again using the mandoline. Combine the cucumbers and onions a large bowl. Next, pour the pickling salt over the top of the cucumbers and onions. Mix well, cover with ice, and let stand for 3 hours.

In a large pot, combine sugar, mustard seed, ground celery, turmeric, peppercorns, and vinegar. Bring to a boil and immediately turn off the flame. Meanwhile, drain and rinse the cucumber and onion mixture under water. Next, add them to the large pot and return to boil. Reduce heat and cook for a few minutes. Carefully pour the pickle and liquid into mason jars with tight fitting lids.

Put in the fridge for at least eight hours and overnight. They are ready to eat. You can certainly let them soak for a few days to get more flavor. Serve and enjoy.