INGREDIENTS1 cup white vinegar
1/4 cup sugar
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
6 whole cloves
2 bay leaves
1/2 to 1 teaspoon crushed red pepper flakes (adjust according to spice preference)
1 teaspoon dill seed
4 to 5 small kirby (pickling) cucumbers, peeled in stripes and sliced into 1/8 inch thick rounds
1/3 small white onion, thinly sliced into rounds
Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved.
Layer the cucumbers and onion in the jar using a wooden spoon to press them tightly into the jar. Place the lid on the jar, shake it well and refrigerate at least 4 hours, shaking the jar occasionally to keep the ingredients mixed. These pickles will keep in the refrigerator for at least one month.
Yield: Approximately one quart.
Adapted from: sarahsfabday.blogspot.com