Begin by slicing 15 cucumbers into nice thick, uniform slices.  Slice the onions & mix them in with the cucumber slices.  Sprinkle the salt over everything and add 4 cups of ice cubes.

Mix this up well so the salt and ice are evenly distributed.  Cover, put a plate (or 3) on top of the veggies (to weigh them down.  Let this sit for 3 hours.

To make the brine:  combine vinegar, sugar, turmeric and mustard seed.  On stovetop heat this over medium-high heat.

Rinse the cucumbers & onions (getting all the salt off).  Drain them and add to the brine.

 This is a good time to get your canner on the stove with water and get it simmering.  

Heat the cucumbers and onions (in the brine) but do not let them boil.  Once they are piping hot (not boiling) remove from heat and ladle into hot jars.  Leave 1/4 inch headspace.

Add 1/4 teaspoon of red pepper flakes to each jar.

Wipe rims, adjust 2 piece lids & rings.  Process 10 minutes in a boiling hot water bath.

How to Water Bath:

• Add hot jars to simmering water bath.
• Bring back to a boil.
• Begin timing – let process 10 minutes.
• Remove from bath and set on the counter (or rack) to cool completely.