¼red onionthinly sliced (this is what makes them turn a pretty pink!)
4sprigsfresh dill
2teaspoonsalt
2teaspoonheaping minced garlic
2teaspoonmustard seeds
2cupsfiltered water
1 ½cupswhite vinegar
Instructions
Slice cucumbers into spears, discs or leave whole depending on your favorite pickle style. :)
Add cucumbers, onions, dill, salt, garlic and mustard seeds to mason jar.
Fill mason jar half way with filtered water, then the rest of the way with vinegar. Add more or less vinegar to taste.
Seal the jar with a lid and put in the fridge. Pickles will be ready to eat in as little as 24 hours. Ideally 48 hours is best for a more saturated flavor.