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.
3 cucumbers, sliced into ¼- to ½-inch rounds
3 Tbsp. Kosher salt
1¼ cup white sugar
½ tsp. turmeric
3 Tbsp. pickling spice
1¾ cup cider vinegar
3 Tbsp. Kosher salt
1¼ cup white sugar
½ tsp. turmeric
3 Tbsp. pickling spice
1¾ cup cider vinegar
This article appears in September 2013.