Super Easy Homemade Pickles

I always thought to pickle something you had to let it sit for days, if not weeks; however, these pickles are ready to eat in a few hours. They do pick up more flavor after several days, but they really are good to go after only a short time. These make for an awesome snack or appetizer.

Note: It's going to seem like you don't have enough liquid for your pickles; however, if you just shake them and rotate the jar every now and again all the cucumbers should soak up enough liquid. Plus, more liquid will be made during the fermentation process.

I made them "Japanese" style by cutting them into thin rounds instead of spears. However, if you prefer spears you can cut them any way you want.

Ingredients
-4 small cucumbers (I recommend getting the pickling kind of cucumbers, sometimes called "hot house")
-1/2 C cider vinegar or distilled vinegar
-1/4 C water
-3 T sugar (I used light brown, but that's the only kind I ever use...)
-several sprigs of dill
-1/2 tsp salt
-1/4 red onion, cut into thin slices
-2 cloves of garlic, sliced

Steps
1. Cut cucumbers into thin, round slices.  Put cucumber and onion slices in a large mason jar or some other kind of air tight container.
2. In a small saucepan, combing vinegar, water, sugar, dill, garlic. Bring to a boil.
3. Pour vinegar mixture over pickles and seal container.
4. Shake/agitate the container very well.
5. Chill for at least two hours (might be good to give the pickles a shake every 30 minutes - 1 hour for first two hours, and then once a day after that).