Cucumbers, sliced (Use whatever kind you prefer, I like to do a variety but if you get the kind with a coat of wax, be sure to peel it!) – I use enough to nearly fill a quart jar
Fresh garlic, thinly sliced – I use 2-3 large cloves per quart jar
Sweet yellow onion, thinly sliced – I use 1 small onion per quart jar
Dill seed (yes, seed NOT weed) – I use about a tablespoon per quart jar
Salt – I use 1 -2 tablespoon per quart jar
Add cucumber, onion, and garlic to a large bowl. Sprinkle with dill seed and salt, then mix well (alternately you could layer directly into your mason jar).
Pack mixture into mason jars. Pour vinegar into jar until it is about 1/4 – 1/3rd full. Fill remainder of the jar with water, screw on cap (tightly!) and give it a good shake. Taste your brine (no, SERIOUSLY) – this is your opportunity to make adjustments!
Refrigerate overnight, then enjoy! (These will keep for about 2 weeks in the refrigerator, but I seriously doubt they will last that long.)
Source : allrecipes.com