Large quart jars...
In HOT jars
cover bottom of jar with chopped onions, to this add...
1 tsp. pickling spice
1 Tablespoon pickling salt
1/2 tsp. red pepper flakes
2 tsp. sugar
1/2 cup apple cider vinegar
then pack it with cucumber spears, pour boiling water in leaving 1/2 inch space at top. Put lids with rings on, shake to disolve everything, process in hot water bath 15 minutes.
Small pint jars
cut all ingredients in half from above and slice cucumbers in circles instead of spears, process in hot water bath for 10 minutes.
These give you eating pickles as well as hamburger pickles for the same recipe basically. We let a jar sit in fridge for a week prior to eating them and the family loved these. The rest of the jars after being sealed in hot water baths were put in the cupboard for later use in the winter months.