In a large bowl, combine the cucumbers, onions, pickling salt, and garlic. [I often use a metal bowl so it retain the chill.]
Cover with several cups of ice cubes.
Refrigerate for 3 hours. [I often just set the bowl of pickles on the counter, as I never have room in the fridge!]
Make sure your mason jars are sterilized. Warm the jars and the lids. And start bringing your large canning pot of water to a boil.
Rinse the vegetables very slightly and drain.
In a large stock pot, combine the sugar, vinegar, and spices.
Bring this mixture to a boil, ensuring the sugar is dissolved.
Add the cucumber mixture to the liquid and return to boiling.
Reduce the heat and simmer low for 5 minutes.
Use a slotted spoon to transfer the cucumber and onions equally between your hot, sterilized mason jars.
Spoon the pickling liquid the jars, leaving a 1/2-inch headspace. Wipe the jar rims, apply the lids with some firm pressure, and secure the rings without making them lock-tight.
Process in a boiling water canning bath for 10 minutes.
Allow cans to cool completely.
Properly sealed cans will rest on the shelf for at least 2 years. Once opened, refrigerate and enjoy pickles within 6 weeks.