Rinse and brush cucumbers thoroughly, drain. Mix in a baking dish with salt. Cover and let stand for 12 hours.
Pat cucumbers dry one at a time. Fill into jars with peeled onions cut into rings. Between them, form the spices. Bubble vinegar, water and rock candy for 5 minutes and pour over cucumbers. Seal. After 3 days, pour off the broth, bring to a boil and pour repeatedly over the cucumbers. Seal and infuse for 1 to 2 weeks before using. Speaking of which, Russian cucumbers taste great with roast potatoes, cold roasts and poultry, but equally well with roasted or grilled meats.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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