Cut cucumbers in half lengthwise and remove seeds with a coffee spoon. Cut the cucumber into 1 cm thick pieces. Onion also cut into coarse slices.
Cover everything with the salt and ice and let it sit for 3-4 hours. Bring the vinegar to a boil with all the spices and the sugar, stirring. When the sugar is completely dissolved, remove the syrup from the kitchen stove. Drain the cucumbers and onions thoroughly.
Let the vinegar syrup boil one more time. Meanwhile, layer the onions and cucumbers in jars and pour the hot syrup over them and seal.
The pickles should be stored for two weeks before eating.
Tip: Always use aromatic spices to refine your dishes!
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