1 sweet onion, thinly sliced
4 garlic cloves, thinly sliced (optional)
2 pounds medium 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
1 1/2 cup water
1 cup sugar
3 tablespoons coarse 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.
Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices 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.