Wash the cucumbers, trim the ends, and slice 1/8 inch thick. Sprinkle the pickling salt on them, mix and let them marinate for 30 minutes

Add the cucumbers to a large bowl of cold water and stir to remove the excess salt. Drain well and blot dry with a towel. Add the onion

In a saucepan, mix 1 1/4 cups water with the vinegar, sugar, ginger, garlic, chile pepper, mustard seeds, and curry powder. Bring to a boil and whisk to dissolve the sugar. Pour immediately over the cucumbers and onion and let it cool

Using sterilized jars, fill with the cucumbers and cover with the brine. Cap and store in the refrigerator