Prepare the vegetables by slicing the cucumbers 1/4-inch thick and thinly slicing the yellow onion.

In a large mixing bowl, combine the sliced cucumbers, onion, and kosher salt.

Cover the mixture with a clean, dry dishtowel and then cover the surface with ice cubes.

Refrigerate for approximately 3 hours, or until the vegetables have released some liquid.

Rinse the vegetables well under cold running water to remove excess salt.

Drain the vegetables and set aside.

In a large saucepan, combine the cider vinegar, granulated sugar, crushed red pepper flakes, coriander seed, turmeric, and whole cloves.

Bring the mixture to a boil, stirring to dissolve the sugar.

Add the drained vegetables to the pot and bring to just under a boil.

Remove the saucepan from the heat.

Using a slotted spoon, transfer the vegetables to jars or other containers with tight-fitting lids.

Cover the vegetables completely with the brine.

Cover the containers tightly and refrigerate.

Allow the pickles to sit in the refrigerator for at least 24 hours before serving. They will keep for several weeks.