Here's what you'll need:
4 Kirby cucumbers (about 1 pound), quartered lengthwise
3/4 cup white wine vinegar
1/4 small sweet onion (such as Vidalia or Walla Walla), thinly sliced
2 cloves garlic, smashed
2 tablespoons sugar
2 tablespoons pickling spice
Place the cucumbers in a 1-quart jar or some other container with a tight-fitting lid.
In a bowl, combine the vinegar, onion, garlic, sugar, pickling spice, 2 teaspoons salt, and ¾ cup hot tap water. Stir until the sugar dissolves.
Pour the vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 1 day before serving. The pickles will last up to 1 week.
Pretty simple, huh? They're good, too!
My only compaint is that I am not loving the cinnamon/allspice flavor that came from the pickling spice and am still in search of "dill seed". I am usually pretty good at finding obscure items--but this one has me flustered. I mean, dill weed is easy to come by--but dill seed? Suggestions?