Wash cucumbers in cold water. Cut into 1/8 inch slices. Arrange layers of cucumbers and onions in a large bowl, sprinkling each layer with a portion of the salt. Cover with ice cubes and ice water. Let stand 3 hours. Discarding the brine, rinse and drain cucumbers and onions in a colander.
In a large saucepan, combine the vinegar, lime juice, sugar and spices. Heat to boiling, stirring to dissolve sugar. Lower heat and cook, uncovered, for 5 minutes.
Add the cucumbers to the pan and heat slowly until the mixture returns to a boil. Reduce heat and cook over moderate heat for 6 minutes, stirring occasionally. With a slotted spoon, fill jars with the cucumber mixture. Pour in the boiling hot syrup and spices to fully cover cucumbers, leaving 1/2 inch of head room. Remove air bubbles by running a plastic knife between cucumber slices and the side of the jar. Wipe off rims of jars. To preserve, seal and process in a hot water bath 5 minutes, or for refrigerator pickles, leave out for 24 hours, then refrigerate up to 6 weeks.
Makes 8 pints
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