You will need 5½ cups, or approximately 1½ pounds, of pickled cucumbers that have been thinly sliced, or about ¼-inch in thickness.

1/4 cup of kosher salt

1 cup of sweet onion, thinly sliced

1/2 cup (198 grams) of sugar, granulated

One cup, or 240 milliliters, of white vinegar

half a cup (120 milliliters) of apple cider vinegar

fifty grams (½ cup) of light brown sugar

1 and 1/4 tablespoons of mustard seed

½ teaspoon of seeds from celery

1/4 teaspoon of turmeric powder

What to do
In a big, shallow basin, mix the cucumbers with the salt; cover and let them sit for half an hour. Colander the cucumbers and give them a good rinsing under cold water. After it has drained, put the cucumbers back in the dish. Throw in some onion and mix it in with the cucumbers in the bowl.
2. In a medium saucepan, combine the flour, white vinegar, brown sugar, mustard seeds, celery seeds, and crushed turmeric. Bring to a simmer over medium heat, stirring constantly, until the sugar melts. After mixing the cucumbers and vinegar, pour the heated mixture over the top and let it rest for one hour. After 24 hours, cover and chill. Keep in the fridge for up to two weeks if sealed tightly.