Ingredients:
1/2 tsp non-iodized salt
3 lbs. sliced Kirby (pickling) cucumbers
1 lb. sliced white onions
3 cups apples cider vinegar
4 cups granulated sugar
2 tsp. mustard seeds
1 tsp. turmeric
2 quarts ice water
2 cups water

Make a brine by adding the salt to the ice water. Chill the cucumbers in the brine for one hour. In a large pan, combine the vinegar, sugar, mustard seeds, turmeric and 2 cups water and bring to a boil. Add the cucumbers and onions and cook for about 5 minutes or until the pickles start to lose their color. Remove from heat and let cool in the liquid. Refrigerate in a non-metallic container.