Add the onion to the cucumbers. (note: I was really happy with the thickness of the cukes sliced by my food processor – which made the process very quick and easy)
Combine the remaining ingredients in a medium sized saucepan and cook over low heat until the sugar is dissolved.
When the liquid is cool, strain (I chose not to strain it in favor of hopfully letting the spices infuse the vinegar a bit more), then pour over the cucumbers. Place the cucumbers with brine in plastic freezer bags and freeze.
Defrost in the refrigerator for 8 hours or so until thawed before serving.