Makes 1 quart
4 cups thinly sliced kirby cucumbers
1 onion, thinly sliced
2 tablespoons coarse salt
2 cups apple cider vinegar
1 1/2 cups sugar
1 piece dried star anise
2 teaspoons mustard seed
1/4 teaspoon dried allspice berries
1/4 teaspoon celery seeds
1/2 teaspoon coriander seeds
1/2-inch piece dried ginger, sliced
1. Add cucumber and onion slices to a deep bowl. Sprinkle with salt and toss well. Let stand for 30 minutes. Rinse and set aside.
2. Meanwhile, add vinegar and sugar to a deep pot. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Add spices along with the rinsed cucumber and onion slices. Return to a boil. Reduce heat to a simmer and cook gently 5 more minutes. Do not overcook, or you'll end with limp pickles. Let cool. Will last a few weeks in airtight containers in the refrigerator or process in canning jars.