Wash canning jars, lids, and bands in hot, soapy water. Fill a large canner with water and place over medium heat.

In a large pot, combine white vinegar, water, and salt. Heat until simmering and stir until the salt dissolves. Boil for 5 minutes.

Wash cucumbers and slice into ¼-inch rounds. Slice onion into ¼-inch pieces.

Pack cucumbers into jars, layering onion slices on top. Maintain at least ½-inch headspace and add spices.

Ladle hot brine into jars, covering cucumbers and maintaining headspace. Remove air bubbles and wipe rims.

Place jars in canner, submerging them. Bring to a boil and process pint jars for 10 minutes.

After processing, cool jars overnight on a towel. Check seals and store in a cool, dark place.