From William Sonoma: The Art of Preserving, By Rick Field and Rebecca Courchesne, Makes 6 Pint Jars
6 pounds cucumbers, cut into 1/4 inch slices
1 yellow onion, cut into 1/4 inch slices
3 tablespoons kosher salt
6 ice cubes
4 cups cider vinegar
1/4 cup sugar
1 teaspoon turmeric
2 teaspoons mustard seeds
1 teaspoon celery seeds
1/2 teaspoon red pepper flakes
In a large bowl, combine the cucumbers and onion. Add 1 tablespoon of the salt and the ice cubes. Refrigerate for 3 to 4 hours. Remove the excess liquid, rinse and set aside to drain well.
Sterilize and prepare 6 pint jars.
In a large saucepan, combine the vinegar, sugar, turmeric and remaining 2 tablespoons of salt. Add 1-1/2 cups of water and bring to a boil. Stir to dissolve the salt.
To the cucumbers and onions, add the mustard seed, celery seed and red pepper flakes. Stir to coat the cucumbers in the spices. Pack the cucumber mixture into the jars as tightly as possible, leaving a 1/2 inch air space.
Ladle the hot brine into the jars, covering the cucumbers but leaving the 1/2 inch of headspace. Remove any air bubbles. Wipe the rims and seal the lids.
Process in a boiling water bath for 7 minutes. Let the jars rest for 2 weeks.
Store in a cool, dark place for up to a year.