1. Slice cucumbers. For this particular recipe, I like to slice them really thin using the slicer on my food processor. This is personal preference, so slice how you prefer. 
2. Put cucumbers in a large bowl, or bowls, and sprinkle with salt. 
3. Cover with water, and stir until salt is dissolved. 
4. Let stand 8 hours, or overnight.
5. When ready, drain water off cucumbers, and rinse well with fresh water.
6. Add onion to drained cucumbers. 
7. Combine remaining ingredients in a saucepan, and bring to a simmer, stirring frequently until sugar dissolves.
8. Remove from heat and let cool until lukewarm. 
9. At this point, you can strain the spices out, or leave them in – whichever you prefer. 
10. Pour vinegar brine over cucumbers, and mix. 
11. Ladle cucumbers with brine into freezer containers. I usually use quart freezer bags, because they freeze flat and take up less space in my freezer. 

To thaw: 

Place pickles in their container into the refrigerator for 8+ hours to thaw. Store in the refrigerator for up to several weeks.