We just got done making our 1,129th batch of these this summer. This recipe is as easy as placing the ingredients in a jar, waiting a day, and then stuffing the face yo mama gave you.
4 Kirby cucumbers (about 1 lb) sliced into coins
3/4 cup white wine vinegar
3/4 cup hot tap water
1/4 small Vidalia onion, thinly sliced
2 cloves garlic, smashed
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon dill seed
1 teaspoon black peppercorns
1 bay leaf
1. Place the cucumbers in a 1-quart jar (0r half-pint jars) or some other container with a lid.
2. In a small bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, salt, and 3/4 cup hot tap water. Stir until the sugar dissolves.
3. 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.
Original recipe found here.