Step 1

Wash and dry kirby cucumbers. Chop ends off and slice into spears. Set aside.

Step 2

Combine vinegar, water and salt in sauce pan and bring to a boil.

Step 3

Equally divide the dill seed, garlic cloves and chopped onion between the two jars. Pack the cucumber spears into the jars as tightly as you can without crushing them.

Step 4

Pour the brine into the jars, leaving 1/4 inch headspace. Put lids on the jars and let them cool on the counter top. Once they’re cool, put them in the refrigerator. Let cure for at least a day before eating. Pickles will keep in the fridge for up to a month.