Make Pickle Brine: In a small saucepan combine a 1/4 cup white vinegar, 1/4 cup apple cider vinegar, 1/2 cup water, 2 smashed garlic, 1 1/2 teaspoons pickling salt, and 4-6 peppercorns. Bring to a simmer on medium heat.

Prep Cucumbers: Now rinse & clean the cucumbers. Pat dry with a paper towel and find the end that wasn't attached to the vine (this is called the blossom end). Cut a tiny slice off that end (there is an enzyme found there that can effect the crispness of the pickles). Then cut each cucumber into wedges by slicing them in half the long way and then slicing each half into 2-3 even spears, again the long way. 

Fill Jar: Place thin slices of white onion and cut cucumbers in a 16oz mason jar (wide mouth) along with a couple sprigs of fresh dill. 

Add Brine: Carefully pour the vinegar (a.k.a. "brine") over the pickles while it is hot. Ensure the garlic and peppercorns get in the jar too. Set the jar aside (careful, it will be hot) and place on a hot pad or kitchen cloth. Once they have cooled, cover the jar and place in the refrigerator for 24 hours. 

Serve: Enjoy or use in your favorite recipe!