Ingredients
3 large cucumbers
1 medium onion
2 celery stalks
coarse ground salt
2 cups sugar
2 cups white wine vinegar
1 tsp mustard seed
1 tsp celery seed
1 tsp pickling spice
1/2 tsp dill
Slice the cucumbers, onion, and celery in 3/4 inch slices. Toss liberally in your favorite kind of coarsely ground salt (sea, kosher, whatever), and leave them in a colander for 30 minutes, re-tossing occasionally.
Combine the remaining ingredients in a large bowl and stir until the sugar is completely dissolved.
Pack the veggies into an airtight jar or other container and pour the pickling liquid over the top until your container is full.
The pickles (and bonus pickled onion and celery) will be ready after 8 hours, but they will only get better after that. You can keep them for up to 2 weeks in your fridge.
A Dash of Nutmeg 