1/2 medium onion, thinly sliced
2 medium cucumbers, thinly sliced
1 cup water, filtered if possible
1 cup cider vinegar
1 1/2 cups sugar
1 pinch kosher salt
1/2 teaspoon yellow mustard seeds (not brown)
1/2 teaspoon ground turmeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spice
1). Combine the onion and cucumber slices in a clean, 1-quart spring-top jar.
2). Combine everything else in a 2-quart saucepan and bring to a boil. Drop the heat and simmer for 4 full minutes.
3). Slowly pour the hot pickling liquid over the onion and cucumber slices, completely filling the jar. (A large ladle is a good tool for the job.)
4). Cool to room temperature before topping off with any remaining pickle (that is, the liquid) and sealing the jar.
5). Refrigerate for 1 week before serving and finish them within 2 months. Remember that these pickles are not actually preserved, so they need to be kept refrigerated.