Thinly slice the cucumbers, today I had 3 large ones. Using a mandoline makes life much easier, just be sure to watch your fingers!
Mix the cucumbers with about 4 tbs salt, one thinly sliced onion and then cover with ice-cubes. Place in the fridge for 3 hours - overnight.
Rinse the cucumber well and drain in a colander. Gather ingredients for the pickling liquid; 2 1/4 cups sugar, 1 tbs yellow mustard seeds, 3/4 tsp celery seeds, 3/4 tsp ground turmeric, 1 1/2 cups white vinegar. Mix all together in a large pot and bring to the boil. Add the drained cucumbers and slowly heat for 5 minutes. Place into warm, sterilized jars and seal.