All you do is wash the cucumbers. Cut the cucumbers in slices or spears. I bought a mandolin because it is so much faster. If you do use a mandolin, you need to be extremely careful when you get close to the end. You can easily cut yourself. Mine came with a guard that I use when I am close to the end of the cucumber.
Slice a couple of onions. Sprinkle the cucumbers and onions with salt and let sit in the refrigerator for a couple of hours.
Heat your vinegar and sugar until dissolved. Turn off the heat and let it cool down. While cooling, take out your cucumbers and onions and place in jars or plastic containers. I like to use canning jars. I think it looks cool. I wash the same ones and use them over and over. If you were canning these you would not be able to reuse the lids, but these are refrigerator pickles, and they do not have to be sealed tightly.
Pour the liquid in the jars, covering the cucumber and onions. Use a funnel if you have one. Place the lids on the jars, put them in your fidge, and your pickles will be ready in a couple of hours.
Since we eat up these pickles so fast, I have sliced up more cucumbers and placed them in the same jar with the leftover vinegar when the cucumbers are gone. That is if I only have a few and do not want to make up a batch of liquid. I will seriously can some sweet and dill pickles every summer, but I make these often because they are quick, easy, and ready to eat the same day.
I will be posting my dill pickle recipe and simple relish recipe soon.