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Slice the cucumbers into ¼ inch slices and pack into mason jars.
To each jar, add 1 tablespoon salt, and 1 teaspoon of each of the spices. Top with a few dill sprigs, 2-3 garlic cloves, and a few slices of onion.
Mix the vinegar brine together using half water and half apple cider vinegar. For 5 pints, you'll need approximately 8 cups of liquid total. Reduce the total for a smaller batch.
For better flavor, you can bring the spices and salt to a boil with the vinegar and water, and allow it to cool before pouring over the cucumbers.
Top each jar with the vinegar and water mixture, leaving about 1 inch of headspace.
Tighten on the lids, and give each jar a shake to distribute the contents.
Allow at least 24 hours for the flavors to infuse, but preferably several days.