Step 1

Slice the cucumber lengthwise and remove the seeds with a spoon. Discard the seeds.

Step 2

Finely dice the cucumber and onion. **I use my food processor, being careful not to process too long.

Step 3

Place diced cucumbers and onions in a non-reactive pot and add the salt. Stir and let sit for 2 hours.

Step 4

Drain cucumber and onion mixture in a strainer until all the liquid is removed. You may have to press the mixture against the strainer to remove hidden moisture.

Step 5

In a medium pot add vinegar, sugar, garlic, dill, celery, and mustard seed, and tumeric. Bring to a boil.

Step 6

Add cucumber and onion mixture and return to a boil.

Step 7

Reduce heat to medium low and simmer for 10 minutes.

Step 8

Remove from heat.

Step 9

Cool and store in refrigerator for up to a month or process in water bath for 10 minutes.