Wash the cucumbers and cut them into slices (I grated them), mix them with 2 tablespoons of salt, onion cut into scales, cover and leave in the fridge for 1 hour.
Meanwhile, in a saucepan add water, sugar, vinegar, spices and bring to a boil over medium heat until the sugar dissolves.
Pour hot vinegar over cucumbers, add sliced carrots or slices, mix and let cool to room temperature.
Cover with cling film and refrigerate overnight.
We didn't eat the same time and put them in jars that we sterilized for 15 minutes, from the moment the water started to boil. I let them cool in the pot, then I stored them in the pantry.