In a large bowl, toss together, cucumbers, onions, and salt
Add ice, and toss a bit to combine
Let sit in refrigerator for several hours or overnight
Drain and rinse cucumbers and onions
Combine remaining ingredients except garlic, in a large sauce pan
Bring to a boil, and reduce to simmer for 3-5 minutes
Pack cucumbers and onions into clean jars
Pour brine over each jar filling to about 1/2 inch from the top
Fit with clean lids and bands
Inversion seal by inverting jars for 2 minutes before turning right side up and letting cool. Then let jars pickle for 7 days before opening
Or water bath can by fitting a waterbath canner with bottom insert, placing jars inside, spacing so that they don’t touch each other, and filling canner with warm water at least an inch over the top of the jars.
Bring to a rolling boil, and continue boiling for 10 minutes
Let cool before opening canner.
A clove of garlic can be added to each jar to create a unique garlic bread and butter pickle flavor.