Step 1

Place cucumber and onion slices in a large colander and place in a large bowl. Sprinkle with 1 tablespoon kosher salt. Refrigerate for an hour. The cucumbers will release a lot of water during this time.

Step 2

Rinse the cucumbers and onions very well under cold water. Place in a single layer on a few layers of paper towels or clean dish towel. Allow drying for 30 minutes.

Step 3

Meanwhile, remove stem, seeds, and veins from the habanero pepper. Set aside.

Step 4

In a medium-size saucepan heat white and apple cider vinegar. Add white and brown sugar, salt, mustard seeds, and turmeric. Stir until sugars have dissolved. Remove from heat and allow to cool.

Step 5

In a quart jar layer cucumber and onion mixture with slices of habanero pepper. Gently pour vinegar mixture over the top. Place a lid on the jar and refrigerate overnight. Pickles will keep for 3-4 weeks...I think. The pickles are generally eaten within a few days in our home.