Combine jalapenos, cucumbers, onions and the salt in a large glass or ceramic bowl. Cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on vegetables to remove excess liquid.

Combine the sugar and vinegar in a large pot. Tie the pickling spices in cheesecloth (I use a tea ball because I can never remember to buy cheesecloth) and add to the liquid. Bring to a boil and simmer for 15 minutes. Add the jalapeno mixture and simmer for 10 minutes. Remove spice bag. Pack into hot pint jars and process for 10 minutes in a boiling water bath.

Notes: Last year I got 4 pints from the recipe. You want to use like a slotted spoon to fill the jars with the shredded vegetables and then top off with brine (and there will probably be brine left over).