Preparation

• Place the sliced cucumbers in a glass or plastic bowl and sprinkle with the salt. Let them stand for 3 hours, then rinse off the salt in cold water and drain well.

• Combine the sugar, turmeric, pickling spice and vinegar in a pot over medium-high heat. Bring it to a boil and stir to dissolve the sugar.

• Add the drained cucumbers to the pickling liquid and heat to just boiling.

• Meanwhile, fill 3 to 4 16-ounce Mason jars with boiling water to sterilize them, then pour out the water.

• Carefully transfer the pickles and liquid into the hot, sterile jars and seal. Let them cool to room temperature before refrigerating. Pickles will keep for 3 weeks refrigerated.