An up close shot of the gorgeous spices. Starting at 12 o’clock, yellow mustard seeds, brown mustard seeds, yellow mustard seeds, turmeric, coriander seeds, and celery seeds. I had a lot of leftover mustard seed from when I made my own mustard, hence the variety.

In a large bowl, combine the cucumbers, onion, and salt. Mix well.

Cover with ice and let sit at room temperature for two hours.

In a large pot, bring the sugar, vinegar and spices to a boil.

Drain the cucumber mixture and add to the vinegar mixture and bring almost to a boil. Remove from the heat and let cool.

Store in an airtight container for up to 3 weeks in the fridge. They will start to get that glorious pickled flavor after a few hours. See? I told you it was easy.