Rinse cucumbers under cold water and trim the ends. Rinse red bell pepper under cold water, slice in half lengthwise and remove seeds. Peel Maui onions and set aside.
Use a Mandoline and slice cucumbers about 1/4 thick. Place cucumbers into a bowl. Slice Maui onion and red bellpepper about 1/4 inch thick and add to cucumbers.
Add Kosher salt and water to the cucumbers. Stir pickles, cover with plastic and let stand for 3 hours. Rinse the cucumbers, onions and bellpeppers under cold water.
In a large saucepan add vinegar, brown sugar, mustard seeds, tumeric, saffron, whole cloves, whole allspice berries, bay leaves and cucumbers. Bring cucumbers to a full boil and reduce to slow simmer for 15 minutes uncovered. Set pickles aside and let stand until they reach room temperature.
Place pickles into a containers and refrigate for several hours.