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1
Slice the cucumbers 1/4-inch thick and discard the ends.
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2
Set the sliced cucumber into a colander.
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3
Then place the colander into an empty bowl that will allow space for drainage between the colander and the bowl.
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4
Mix the cucumber slices with 2 teaspoons salt, and then place them in the fridge to drain for 12 hours or overnight.
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5
The salt will draw out excess moisture from the cucumbers so that your pickling solution doesn't get watered down with the natural juices of the cucumber.
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6
Twelve hours later, or simply the next day, you want to toast your mustard seeds, coriander seeds, celery seeds and turmeric.
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7
Just place them in a small saute pan over medium heat, moving them around in the pan until you get the aroma of the spices.
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8
Remove the spices from the pan and set aside.
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9
Thinly slice the Vidalia onion and set aside
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10
Take the cucumbers out of the colander and place them in medium bowl.
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11
Mix the onions in with the cucumbers.
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12
Toss the cucumbers and onions with the toasted spices.
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13
In a small pot, bring the vinegar, sugar and remaining 1/4 cup salt to a boil.
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14
Pour the hot vinegar liquid over the cucumbers, onions and spices, and let sit until the liquid comes to room temperature.
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15
Once at room temperature, they are ready for the refrigerator and will be ready to eat the next day.
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16
Will keep refrigerated for weeks once they're pickled!
