Wash and sterilize canning jars. Note: I have various sized jars but 12 ounce-sized jars will work.
Wash the cucumbers
Slice the cucumbers into 1/4" slices
Put the cucumbers in a bowl and add the salt
Stir to combine and put into the refrigerator for one hour
After an hour transfer the cucumbers to a colander and rinse to remove the salt
Put the cucumbers back into your bowl and add the onions
Make the brine by adding all the brine ingredients to a saucepan
Stir and bring to a simmer, cook until the sugars are dissolved.
Pour the hot brine over the cucumbers and onions and let sit in the bowl for one hour
Put the pickles and onions in the sterilized jars cover with the brine then press down on the pickles to release any air pockets. If necessary pour more brine over the pickles. Leave 1/2" space at the top.
Keep the jars in the refrigerator for up to 3 months. These pickles are ready to eat the next day. They just need a good chilling.