A quick and easy way to make a pickle without canning.
Slice the cucumbers into 1/4 inch slices and pack into mason jars. This recipe makes about 5 pints, and can easily be cut in half or adjusted to both smaller or larger batches.
To each jar, add 1 tablespoon salt, and 1 teaspoon of each of the spices. Top with a few dill sprigs, 2-3 garlic cloves and a few slices of onion.
Mix the vinegar brine together, using half water and half apple cider vinegar. For 5 pints, you'll need approximately 8 cups of liquid total. Reduce the total for a smaller batch.
Top each jar with the vinegar and water mixture, leaving about 1 inch of headspace. Tighten on the lids, and give each jar a shake to distribute the contents.
Allow at least 24 hours for the flavors to infuse, but preferably several days. For better flavor, you can bring the spices and salt to a boil with the vinegar and water, and allow it to cool before pouring over the cucumbers.