Welcome to DC! No expert here, but here's how I do it:
Thinly slice cukes and onions (I use either a mandolin or a food processor blade)
Sprinkle with salt (about a teaspoon, more or less won't hurt). It doesn't matter what kind of salt, but if pickling, use pickling salt
Moosh around and let sit an hour or so
Put in colander and rinse like crazy, flip and moosh some more
Make your dressing. I like sour cream, Greek yogurt, mayo and dill. I also like cider vinegar, sugar, and pickling spice for freezer pickles.
If canning, use the vinegar recipe.
One of our members here, Steve Kroll, also has an excellent recipe for refridgerator pickles, which I can vouch for!
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