Directions

1. In medium bowl, combine onion, cucumbers, salt and lemon juice. Let stand at room temperature for 30 minutes.
2. In small saucepan over medium high heat, combine ¾ cup apple cider vinegar, sugar, allspice, cloves and peppercorns. Bring mixture to a boil and cook for 30 seconds. Remove from heat and cool to room temperature. Strain the liquid to remove the cloves and allspice then pour over the onions and cucumbers and refrigerate mixture for 30 minutes.
3. Meanwhile, place chicken in large pot or Dutch oven. Fill with water to completely cover chicken. Place on stove over medium-high heat and bring to a slow boil. Cover and cook for 15 – 20 minutes or until chicken is completely cooked.