Fresh, crunchy pickles are my absolute favorite treat. Make sure to use Persian, French or Kerby cukes -- their skin is soft and they are seedless -- as regular garden cukes have a tough skin and do not make a nice pickle.
15 Persian cucumbers, sliced in rounds (I get mine at Trader Joes)
2 quarts water
1 cup white vinegar
1/3-1/2 C sea salt
1 onion, sliced
1 bunch of fresh dill or 1 Tbsp dried dill
4-5 cloves garlic - peeled and crushed, but not chopped
sliced jalapenos - optional
In a saucepan over high heat, combine water, vinegar and salt. Bring to boil and turn off heat.
While waiting for liquids to boil, take out quart sized canning jars OR heat safe containers.
Place garlic, dill and sliced onions in the bottom of each jar. Place cucumber rounds on top of the onions. Fill each container to the top with the pickling liquid. Top the containers and place in refrigerator for at least 24 hours before eating. Pickles will last for 2 weeks.