Slice 6 cups of fresh cucumbers into thin rounds and chop 1 cup of sweet yellow onion. Combine both with 1 tablespoon of salt in a large mixing bowl. Let sit for 1 hour at room temperature.

In a medium saucepan, combine 2 cups of organic cane sugar, 2 cups of white vinegar, and 1 tablespoon of celery seed. Heat over medium-high heat while stirring until the sugar fully dissolves, about 10 minutes.

Drain excess liquid from the cucumber and onion mixture. Transfer them back into the bowl or stuff them into clean 16-ounce mason jars. Pour the hot brine over, ensuring vegetables are completely submerged.

Seal jars with airtight lids and refrigerate. Allow to marinate for at least 2-3 days before tasting.