- In a large bowl, combine the sliced cucumbers and the salt. Rub the kosher salt into the cucumbers. Cover with plastic wrap and refrigerate for 1.5 hours. Transfer the cucumbers to a colander and run cold water over them, rinsing thoroughly. Return the cucumbers to the original bowl and add the sliced onion.
- At this point, make sure your cucumbers and onions are in a heat-safe container. I used 3 mason jars, but make sure whatever you’re using is able to withstand high heat.
- In a medium saucepan, combine the granulated sugar, vinegars, brown sugar, and spices. Bring the mixture to a simmer over medium heat, stirring until the sugars have dissolved. Pour the liquid over the cucumbers and onions (if your veggies are divided, also divide the liquid, making sure the veggies are submerged in each container). Let the pickles stand at room temperature for 1 hour, then transfer to the refrigerator. Refrigerate for 24 hours before eating. The pickles will last for up to 2 weeks in an airtight container in the fridge.
Adapted from My Bacon- Wrapped Life