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Slice cucumbers in ¼ in rounds and toss with salt. Add to jar with minced dill and sliced onion. Transfer to a sterile mason jar.
Grab a small sauce pan and whisk together apple cider vinegar, white vinegar and sugar.
Add mustard seeds, red pepper flakes, celery seeds, tumeric, allspice, peppercorns and cloves.
Bring to a boil over medium heat and pour all contents into the jar.
Screw on lid and once cool place in fridge overnight and up to 10 days.