Combine cucumbers and salt in a large, shallow bowl; cover
and chill 1 1/2 hours. Move cucumbers into a colander and
rinse throughly under cold water. Drain well, and return
cucumbers to bowl. Add onion (optional) and toss with the
cucumbers.
Combine sugar, white vinegar, apple cider vinegar, brown
sugar, mustard seeds, celery seeds and Tumeric in a medium
pan; bring to a simmer over medium heat, stirring until the
sugar dissolves.
Pour the hot vinegar mixture over cucumber mixture; let stand
at room temperature 1 hour. Cover and refrigerate 24 hours.
Store in airtight container in refrigerator up to 1 month.
Originally Submitted
8/11/2017
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