1 pound cucumbers, sliced ¼-inch thick — “pickling” or kirby cucumbers work best here
1 onion, thinly sliced
¼ cup Diamond Kosher salt
½ cup sugar
½ cup distilled white vinegar or apple cider vinegar, or mix of both
¼ teaspoons ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds (if ground, use 1 teaspoon)
¼ teaspoon celery seed
In a colander set over a bowl, combine the cucumbers, onion and salt. Mix well. Let stand at room temperature for two hours. Drain cucumbers and onions.
In a pot, bring sugar, vinegar and spices to a boil. Add veggies to vinegar mixture and bring almost back to a boil. Remove from heat and cool.
You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.
