Step 1

Slice your cucumbers and onions paper thin and set them aside.

Step 2

In a pot, combine your sugar, vinegar, and seasonings.

Step 3

Heat while stirring continuously being careful not to let it boil. You only want to melt the sugar thoroughly.

Step 4

Pour the liquid into a glass jar and let it come to room temperature. Put a lid on it and refrigerate.

Step 5

Next, place a layer of cucumbers in the pan, then add a layer of onions, and sprinkle with salt. Add another of layer of cucumbers, another layer of onions, and sprinkle with salt. Repeat this until all of your cucumbers and onions have been used.

Step 6

Put the lid on the pan and set it in the refrigerator overnight.

Step 7

Next day, drain all of the liquid from the cucumber pan.

Step 8

Once thoroughly drained, pour the refrigerated liquid over your cucumbers and stir well.

Step 9

Reseal the pan and refrigerate for 24 hours more.

Step 10

After 24 hours, put the pickles into a glass quart jar and pour the liquid on top of them and close the lid.

Step 11

Store them in the refrigerator.

Step 12

They're ready to eat!