Mr. Jim's Spicy Bread & Butter Pickles

Trim and discard the blossom ends of the cucumbers, then peel the onions and cut both into rounds that are about 1/4 inch thick. In a nonreactive bowl, toss them with the salt and then cover and refrigerate for 1 to 2 hours. Drain well, rinse, and drain well again. Set the onions and cucumbers aside.

In a nonreactive pot, combine all the remaining ingredients and bring to a boil over high heat, stirring once or twice to dissolve the brown sugar. Reduce the heat to low, simmer for 3 minutes. Pour the liquid over the cucumbers and onions. The cucumbers should be covered in the liquid.

Allow to cook to room temperature, then cover and refrigerate or pack in jars and refrigerate.