1. Cut the ends off the cucumbers. Cut each cucumber into 1/4-inch rounds. In a large nonreactive bowl, toss cucumbers and onions with salt. Cover and refrigerate for 2 hours. Rinse cucumbers and onions several times and drain well. Transfer to a 1-quart container.
2. In a small saucepan onver high heat, combine turmeric, celery seeds, mustard seeds, cayenne, cloves, vinegar, and sugar. Bring to a boil, stirring occasionally to dissolve sugar. Boil for 1 minute. Pour the hot brine over the vegetables.
3. Let pickles cool to room temperature, about 2 hours. Cover and refrigerate for 1 day to develop full flavor.
Source: Hannaford fresh Magazine, September - October 2008