• Wash the cucumbers well and trim about 1/8 to 1/4 inch from the blossom end of each cucumber to help maintain crispness. Slice into rounds or cut into quarters lengthwise.

  Place the cucumbers in a colander set over a bowl or in the sink and toss with the tablespoon of salt. Let them sit for 2 to 4 hours. As they rest, moisture will drain away from the cucumbers. Drain well, lightly rinse if desired, then pat dry.

  Add the apple cider vinegar, water, honey, yellow mustard, mustard seed, celery seed, turmeric, and black pepper to a saucepan. Warm gently over low heat while whisking until the honey dissolves and the mixture is fully combined. Do not boil.

  Pack the cucumbers tightly into two clean pint jars. Add onion slices if using.

  Pour the warm brine over the cucumbers, making sure they are completely covered. Let cool to room temperature before adding lids.

  Refrigerate for at least 24 hours before eating. Flavor improves after 2 to 3 days.

Storage

• Store refrigerated and keep cucumbers submerged in the brine. For best texture and flavor, enjoy within 4 - 6 weeks

Notes

• Using apple cider vinegar gives these a softer, richer flavor than white vinegar.

  Removing the blossom end and salting beforehand are the two biggest steps for helping keep refrigerator pickles crisp.

  If you want a stronger mustard flavor later, increase the yellow mustard before adding more honey.

  For best texture, keep cucumbers fully submerged in the brine while refrigerated.