Wash the cucumbers very well. Cut them into thin, even slices. Peel the onion and slice it thinly too. Place everything into a large bowl. Thin slices soak up the sweet pickle juice much better.

Sprinkle the pickling salt over the cucumbers and onions. Mix everything well using clean hands or a spoon. Let the mixture rest for about one hour. This keeps the finished pickles nice and crisp.

Pour the vegetables into a colander. Rinse them well with cold water to remove extra salt. Let them drain for several minutes. Shake the colander gently to remove as much water as possible.

Place the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, black peppercorns, and ginger into a saucepan. Stir everything together. Heat over medium heat until the sugar completely dissolves.

Carefully stir the cucumber and onion slices into the hot brine. Mix gently so every slice gets covered. Cook for about five minutes. Do not boil for too long because soft cucumbers lose their crunch.

Use a ladle to place the cucumbers and hot liquid into clean glass jars. Leave a little space at the top. Wipe the jar edges clean before placing the lids tightly.

Allow the jars to cool on the kitchen counter. After cooling, place them in the refrigerator. Wait at least 24 hours before serving. The flavors become richer and more delicious overnight.

Serve the pickles with burgers, sandwiches, grilled chicken, or barbecue meals. They also taste wonderful straight from the jar as a crunchy snack.