1 lb cucumbers, quartered
3/4 cup white wine vinegar
1/4 small sweet onion, thinly sliced
2 cloves garlic, smashed
2 tablespoons sugar
1 teaspoon dill seed
1 teaspoon black peppercorns
1 bay leaf kosher salt
1. Place the cucumbers in a 1-quart jar or some other container with a tight-fitting lid.
2. In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 teaspoons salt, and ¾ 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.