Wash and dry the
cucumbers. Cut off the ends and slice as desired (spears or thick chips)
Combine the vinegar, water and salt in a small saucepan and bring to a boil.
Equally divide the dill, garlic and onion slices between 2 1-pint jars.
Pack the spears or chips into the jar as tightly as possible, without smashing them.
Pour the hot brine over the pickles, leaving ¼ inch headspace at the top.
Use a wooden chopstick or the handle of a plastic spoon to wiggle the pickles around and get out any trapped air bubbles.
Add more brine to the top if needed
Wipe the rims of your jars with a damp paper towel to remove any brine that may have splashed on them.
Apply the lids and rings and let the jars cool on the counter for at least 3 hours.
Once your pickles are cooled, place them in the refrigerator and let them cure for at least 24 hours (or up to a week) before eating them. These pickles will keep in your refrigerator for up to a month.
