Ingredients:
6 cups sliced cucumbers (peeled and seeded if large)
2 cups sliced onions
1 red bell pepper, chopped 
1 cup pickling salt
8 cups cold water (for soaking)
Mustard Brine:
2½ cups white or apple cider vinegar (5% acidity)
2½ cups sugar
2 Tbsp dry mustard powder
1 Tbsp turmeric
1 Tbsp celery seed
1 tsp ground ginger
METHOD:
Combine cucumbers, onions, and red pepper in a large bowl.
Dissolve salt in cold water and pour over vegetables.
Let soak for 3–4 hours, then drain and rinse thoroughly.
Prepare the Brine:
In a large pot, combine vinegar, sugar, mustard powder, turmeric, celery seed, and ginger.
Bring to a boil, stirring until sugar dissolves.
Cook the vegetables:
Add the drained vegetables to the brine.
Simmer for 10–15 mins until slightly tender and the mixture thickens.
Ladle hot mixture into sterilized jars, leaving 1.27cm (½ inch) headspace.
Wipe rims, seal with lids, and process in a boiling water bath for 10 mins 
Cool and store:
Let jars cool undisturbed for 12–24 hours.
Check seals and store in a cool, dark place. Refrigerate after opening.