Slice cucumbers into spears or slices, as preferred. Pack cucumbers and several onion rings in a pint-sized jar, leaving 1/2 inch at the top for adding your pickle brine.
To prepare brine, mix water, vinegar and lemonade mix together in a measuring cup. Pour in a small saucepan. Add rest of ingredients and whisk. Heat on medium heat until the ingredients come to a simmer. The sugar and salt should be dissolved. Remove from heat, whisk again and let partially cool.
Pour warm brine over cucumbers and onions until jar is filled. Put the lid on tightly. Give it a good shake to distribute all of the spices and refrigerate for 24 hours before eating.
To make more than one jar of these Lemonade Pickles, multiply the recipe by number of jars desired.