Peel and chop cucumbers and onions. Add salt and enough water to cover. Let stand 1 hour. Drain off brine. Boil vinegar, sugar and spices together for 20 minutes.
Add vegetables. Cook slowly until tender and all the ingredients have become yellowish. Pack into hot, sterilized jars. Seal. Process in boiling water bath for 10 minutes.Servings: 4-5 pints