Method 1. Place the cucumbers, onions and salt in ice for at least three hours – preferably over night. Afterwards, drain and rinse and drain and rinse. Otherwise the pickles are too salty 2. Boil gently for 5 minutes the following: vinegar, sugar, mustard seed, celery seed and turmeric. 3. Add cucumbers and onions leaving them in long enough to lose their colour, turning yellow. 4. Place in jars (makes about 6 size 20 fowlers jars) and process as per your preserving units recommendation.