The longer these sit the better, but if you slice the cukes really thin on a mandolin, they will be pretty delicious in just a few hours.


  • 2 pounds Kirby cucumbers
  • 2 medium white onions, sliced
  • ¼ cup kosher salt
  • 1 cup sugar
  • 1 cup white vinegar
  • 4 whole cloves
  • 1 tablespoon mustard seeds
  • ½ tablespoon celery seed
  • ¼ teaspoon ground turmeric


Slice the unpeeled cucumbers ¼ inch thick. Combine the sliced cucumbers, onions, and salt in a large bowl. Cover with about 2 inches of ice cubes and refrigerate for 3 to 4 hours, adding more ice as it melts. Drain the vegetables in a colander and rinse under cold water.

In a large pot, combine the sugar, vinegar, and spices. Bring to a gentle simmer over medium heat but do not boil. Simmer for 10 minutes, then add the cucumbers and onions. Heat until the mixture returns to a gentle simmer, then immediately remove from the heat. Cool, then transfer to covered containers and store in the refrigerator for up to 1 week.