1 sweet onion, thinly sliced
4 garlic cloves, thinly sliced
2 pounds medium pickling cucumbers, cut into 1/4-inch-thick rounds (can also add asparagus, peppers, fennel, cauliflower, green beans, celery, carrot)
1 bunch dill (stems included)
1 tablespoon yellow mustard seeds
2 teaspoons whole peppercorns
2 teaspoons dill seeds
2 cups apple cider vinegar or white vinegar
1 1/2 cup water
3/4 cup + one tablespoon sugar
2 tablespoons salt
Divide sliced onion and garlic between two 1-quart wide-mouth glass jars (or as many jars as you need). Pack cucumber slices (or other veggies) horizontally in jars. Top each jar with fresh dill.
Place mustard seeds and peppercorns together in medium saucepan. Add vinegar, water, sugar, salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
Ladle mixture evenly over cucumbers/other veggies. Leave jars uncovered and chill 24 hours in the fridge. After 24 hours, cover pickle jars tightly with lids. Keep refrigerated, and eat within 2-3 weeks.