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Add the white onion and cucumbers to 2 pint-sized or 1 quart-sized mason jar.
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Add remaining ingredients to a sauce pan (needs to be stainless steel or other non-reactive metal), and bring to a boil. Once boiling, turn down the heat and allow to simmer for about 5 minutes.
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Carefully pour the hot vinegar and spices over cucumbers and onions, and seal jar(s), let sit for at least a week in the refrigerator.
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Enjoy! Pickles will last for a couple of months in the refrigerator.