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1
Combine the cucumbers, onion, and salt in a large bowl; mix well.
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2
Cover the vegetables with ice water and let stand for at least 2 hours, and up to 6 hours.
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3
Drain very well.
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4
Taste a piece of cucumber.
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5
If it isnt decidedly salty, toss with 1 to 2 teaspoons pickling salt.
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6
If it is too salty, rinse with clear water.
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7
Combine the cider vinegar and maple syrup in a saucepan and bring to a boil, stirring to dissolve the maple syrup.
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8
Bring a kettle of water to a boil.
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9
Pack the mixed pickling spices and coriander seeds into a clean, hot 1-pint canning jar.
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10
Pack in the cucumbers and onions.
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11
Pour in the hot vinegar mixture (it will not cover the vegetables, so top off with the boiling water, leaving 1/2 inch headspace).
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12
Add a rounded 1/8 teaspoon of Pickle Crisp to the jar, if using.
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13
Remove any air bubbles with a non-metallic utensil; wipe rim of jar, place lid and screw band on fingertip-tight.
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14
Process in a boiling-water bath for 10 minutes (place warm jars in warm water; cover by at least an inch of water and begin timing when water reaches the boil to avoid jar breakage).
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15
Remove to a protected countertop to cool, undisturbed until completely cool.
