Wash and sterilize 12 pint jars with lids and rings.

Wash the pickles thoroughly but gently to remove all dirt. Trim the bottoms and tops and be sure to remove any trace of cucumber blossoms.

Thinly slice the onions.

Place the cucumbers and sliced onions into a large, non-reactive bowl and sprinkle with the sea salt. Mix thoroughly by hand until the salt is mixed in and begins to dissolve. Cover with a few inches of ice and a damp towel. Leave overnight in a cool place.

In the morning, dump the cucumbers and onions and rinse them to remove the salt. Set aside.

Make the syrup to fill the jars by combining the vinegar and sugar. Dissolve the sugar over medium/high heat.

Add the mustard seeds, celery seeds, curry, cloves and peppercorns among the jars.

Add the cucumbers and onions to the syrup to heat them thoroughly by bringing the mixture to a boil.

Pack the jars firmly with the cucumber and onion mixture. Once firmly packed, fill the jars to 1/2" below the rims with the syrup mixture.

Process jars in a water bath for 10 minutes.  Remove jars to to a kitchen towel without touching the lids overnight.  

Wait at least a month before you open a jar of the curry pickles to give them enough time sit in the syrup.