1 onion, thinly slicedDrop a clove or 2 of garlic into each of 2 pint canning jars. (I use wide-mouth for ease of packing.)
4-5 medium cucumbers, thinly sliced
2-4 cloves garlic, peeled
2-4 small hot peppers
2-4 sprigs of dill
2 cups water
2 cups cider vinegar
3 cups sugar
1/2 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spice
Layer onion and cucumber slices in jars, adding a couple small hot peppers and sprigs of dill between the layers.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil.
Simmer for 4 full minutes to meld the flavor.
Slowly pour the hot pickling liquid over the onion and cucumber slices, completely filling the jar.
Refrigerate for 24 hours before serving.
Use within 2-3 months. (Yield: 2 pints)