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Wash and then slice cucumbers into ¼” slices.
In a large bowl, gently mix the salt and the cucumber slices evenly. Allow to sit for about 1.5 hours.
After the allotted time, strain and then thoroughly rinse the cucumbers. Place them back in the mixing bowl and add the sliced onions.
Combine all the spices into a mortar and pestle and lightly crush. Toast the seasonings until fragrant.
In the saucepan, add the white and apple cider vinegar and the white and brown sugar. Heat on medium heat and stir until the sugar is dissolved.
Add all the spices to the saucepan, reduce the heat and simmer for a few minutes, stirring occasionally.
Place the cucumber/onion mix in a half gallon jar. Slowly pour the heated brine mixture over the cucumbers and allow to stand for one hour.
Transfer to the refrigerator and allow at least 2-3 days before opening.