Cook for a couple of hours. Add sliced potatoes and cook until they are tender. Remove the onion. What I do, is to follow as closely as possible, the recipe my Father used. So here goes.
Place cukes in jar.
Repeat ingredients on top of cukes in the jar, modify the quantities, add cold water. Loosen cover - since the cukes in the jar will start to ferment, it is best not to have the cover shut tightly. Check every day and add water if necessary. If you like half-sours shut the jar tightly and keep refrigerated. If you like them sour, leave in jar until the cukes have turned completely dark as sour pickles look.