5 ½cupsabout 1 ½ pounds thinly sliced pickling cucumbers
1 ½tablespoonskosher salt
1cupthinly sliced sweet onion
½cupxylitolor can substitute with granulated sugar
½cupapple cider vinegar
2tablespoonscoconut palm sugaror can substitute with light brown sugar
1 ½teaspoonsmustard seeds
Combine sliced cucumbers and salt in a large, shallow bowl; cover and chill for 1 – 1 ½ hours. Place cucumbers in a colander and rinse thoroughly under cold water. Drain well, and return to bowl.
Add sliced onion to the bowl and toss with cucumbers.
In a small saucepan over medium heat, whisk together xylitol, white vinegar, apple cider vinegar, coconut palm sugar, mustard seeds, celery seeds and turmeric. Bring to a simmer and whisk until sugar dissolves (about 5 minutes).
Pour hot vinegar mixture over cucumbers. Let stand at room temperature for 1 hour. Place pickles (and liquid) in airtight container or jars and refrigerate for up to 2 weeks.