Serving - 1-quart jar
3 cucumbers, sliced
1-2 garlic cloves, thinly sliced
1 small sweet yellow onion, thinly sliced
1 Tbsp dill seed, (seed NOT weed)
1 Tbsp salt
Add cucumber, garlic, and garlic to a large bowl. Sprinkle with dill seed and salt, then mix well.
Pack mixture into a quart mason jar. Pour vinegar into the jar until it is about 1/4 - 1/3rd full. Fill the remainder of the jar with water, screw on the lid (tightly!) and give it a good shake. Taste your brine and add more salt if you'd like.
Refrigerate overnight, then enjoy!
These will keep for about 2 weeks in the refrigerator.