- 3 1/2 cups water
- 1 1/4 cups apple cider or white vinegar
- 1 tablespoon sugar
- 1 tablespoon sea salt
- 4 cups cucumber spears
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, whole
- 2 heads fresh dill or two scant tablespoons dried dill
- Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
- Combine cucumber spears, sliced onion, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.