Combine layers of cucumber, onion, and salt to a large strainer over a bowl big enough to hold it off the bottom by several inches.  Cover with Ice cubes (about 2 inches) then with a clean towel and let sit for one to two hours, preferably in the fridge.

When ready to make the pickles, place vinegar, sugar, mustard seed, turmeric, celery seed, ginger, and peppercorns in a large saucepan (large enough to hold the cucumbers which you’ll add in a bit) and bring to a boil. Drain and rinse cucumber and onion, add to the saucepan, and return to a boil.

Pack cucumbers into clean hot jars leaving 1/4 inch headspace at the top.

• If making refrigerator pickles, lid, and then place in the fridge. For best flavor, wait 24 hours before using.
• If processing, use the water bath method and follow the directions below.

Processing:

Have a large pot of boiling water with a rack at the ready, timed to be at a boil when the pickles are packed. Run a plastic utensil around the inside of the jar to remove any air bubbles. Wipe the rims of the jar clean. Add the lid (screw on only finger tight) and lower into the boiling water. The water should be at least two inches above the top of the jar.

Count timing when the water returns to a boil. Adjust time according to your elevation.

• Elevation  0-1,000 process 10 minutes
• Elevation 1,001-6,000 process 15 minutes
• Elevation above 6,000 process 20 minutes