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SERVES:
Makes 1 quart

INGREDIENTS:

• 1 quart size jar with lid


• 2 medium cucumbers, thinly sliced crosswise into 1/8-inch thick slices


• 1 small onion, peeled, halved and thinly sliced


• 1 1/2 cups white vinegar


• 1/3 cup white sugar


• 1 1/2 Tbs kosher salt (or 1 Tbs regular table salt)


• 2 bay leaves


• 1 tsp red pepper flakes (or less…1 tsp makes these pretty spicy)


• Crack black pepper


• 1 1/2 tsp dill seed

PROCEDURE:

Add 1 1/2 cups of white vinegar to the jar with 1/3 cup white sugar, 1 1/2 Tbs kosher salt (or 1 Tbs regular Tbs salt), 2 bay leaves, 1 tsp red pepper flakes and a good crack of black pepper and add 1 1/2 tsp of dill seed, put the lid on top and shake it up to dissolve the sugar and salt.

Next, cut the ends off of the cucumbers and cut each one crosswise into 1/8-inch slices. Peel and halve one small onion and thinly slice that as well.

Next, alternately layer the sliced cucumbers and onions in the jar, pressing them down as you go.

That's really all there is to this recipe and you just want pop the jar into the fridge for a day or so and then they're ready to go.

They'll easily last 3-4 weeks in the jar in the fridge but you'll probably eat them before that anyway!

HINTS:

Cucumbers that are smaller in diameter work best for this because the seeds tend to be smaller or use 1 English cucumber instead of 2 medium regular cukes.