2 cucumbers, sliced into 1/4” thick rounds
1 onion, chopped
1 cup water
2 cups vinegar
1 teaspoon salt
1 teaspoon pickle spice
1 pinch Sweet’N Low®
Toss the chopped cucumbers with enough coarse salt to coat the pieces evenly and let sit in a colander for 30 min. Rinse the cucumber and let drain. Place the cucumbers and onions in a sterilized glass container or jar and set aside.
Bring the the water, vinegar, teaspoon salt, pickling spice and sweetener to a boil. Remove from the heat and pour over the cucumbers and onions. Seal the container with an air tight lid and place the container upside down to cool.
Once cooled, store the cucumbers in the refrigerator for up to three days.