Place cucumbers and onions with salt and ice in a large baking dish. Place a plate on top and weigh down, leave for 3 to 4 hours.
Bring vinegar, spices and sugar to a boil, stirring to dissolve sugar. Remove from heat.
Drain cucumbers and onions thoroughly. Bring the vinegar syrup to a boil again and pour in the vegetables. As soon as it begins to make, turn off heat.
Pour pickles into preheated canning jars, cover and let sit for two weeks.
Tip: Stock up on a variety of high-quality spices – it pays to do so!
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