Wash the cucumbers well, cut off the stem and blossom end and peel.

Cut them in half lengthwise and scoop out the seeds.

Cut into chunks and place into your food processor, pulse until they are your desired size. Place into a large bowl and set aside.

Peel and quarter the onions and chop in your food processor, add to the chopped cucumbers. Mix the cucumbers and. onions together, sprinkle with the pickling salt. Cover and let it sit overnight.

The next morning drain well squeezing out as much liquid as possible and set aside.

Combine the water and vinegar in a large pot and bring to a boil.

Add the sugar and spices and stir until the sugar has dissolved.

Add the cucumber and onion mixture to the brine, return it to a boil and cook for 15 minutes.

Ladle into pint or half-pint canning jars, remove any air bubbles and wipe the rims clean.

Place the lids and rings on finger tight and process in a water bath canner for 10 minutes or according to your altitude.

After processing remove from the canner and place on a towel in a draft free place for 24 hours. Any jars that don't seel should be reprocessed or refrigerated.