Wash the cucumbers, slice into rings about 3/16 inches thick.
Combine with the onions in a large bowl or pail. Add the salt and cover the top with ice. Refrigerate for 3 to 4 hours or overnight.
In a very large pot, combine the vinegar, sugar, herbs and spices. Bring the mixture to a boil. Boil for 10 minutes.
Drain the cucumbers and onions, and rinse. Add the vegetables to the brine mixture and reheat until the mixture boils again, stirring occasionally.
Fill pint jars with the mixture, leaving ½ inch head-space, and fill to that level with the brine. Wipe jar rims. Add and tighten lids. The pickles may be stored in the refrigerator. To store in the pantry, process * the jars in a boiling water bath for 10 minutes.