Wash and cut cucumbers to desired width and shape, discarding ends.
Place cucumbers in a large bowl
Cut onions into slices, not too thick, not too thin.
Place onions in bowl with cucumbers
Cover cucumbers and onions with water and ice, let sit for 2-3 hours
In a large pot, mix all other ingredients and bring just to a boil and turn off heat
Mix cucumbers and onions into brine and mix well.
Place cucumbers and onions into steralized jars, don't over stuff them.
Add brine to fill jars to 1/2 inch head space and debubble.
Wipe rims of jars, place lid on jar, screw on ring finger tight.
Place jars into hot water bath with at least 1 inch of water over the jars.
Cover pot and bring water to boil for 10 minutes
Turn off heat and let sit for an additional 5 minutes
Remove jars from water, place on a towel and let sit 18-24 hours.
Check the lids to make sure all have sealed. If any have not, place them in the refrigerator and enjoy in a few days.
For best results, let the pickles rest in the jars for 4-5 weeks. Best if eaten within a year.