First, with a crinkle cutter or a regular knife cut small cucumbers into 1/4 inch or more slices.
Slice onions into thin slices and cut the rings into thirds. Toss cucumbers in 2 teaspoons pink salt.
Toss cucumbers in 2 teaspoons pink salt.
Toss sliced onions in 1/2 teaspoon salt.
Place salted onions and cucumber into iced water.
Cover and place into the fridge and let sit for 2 hours.
Remove cucumbers and onions from the fridge.
Drain cucumbers, sliced onions, and rinse them.
Place the cucumbers and onions into a sterilized glass jar with a sterilized lid.
In a pot on the stove add the monk fruit sugar, maple sugar, apple vinegar, white wine vinegar, mustard seed, turmeric, and celery seed to a saucepan and simmer.
Let simmer until the sugar has dissolved. Add in the water.
Once cooled pour on top of the cucumbers and onions leaving a small amount of room at the top.
Place the lid on top and place in the fridge. Store for up to three months in the fridge.
Store for up to three months in the fridge.