Combine cucumbers and onions in a large bowl; sprinkle with salt and
cover with cracked ice. Cover with a heavy lid and let stand for 3
hours. Drain thoroughly and rinse well with cold water. Place in a
large kettle. Add remaining ngredients and bring almost to a boil,
stirring constantly. Do not boil. Pack at once into hot sterilized
jars leaving 1/2 inch headspace. Wipe rims with a damp cloth and adjust
lids. Process in a boiling water bath for 5 minutes. Make 6 1/2
pints. Source: Miriam B. Loo's Home Canning Guide.