- 1½ cups rice vinegar
- 4 tablespoons granulated sugar
- 2 tablespoons kosher salt
- 1 teaspoon dried red pepper flakes
- 2 whole cloves
- 2 bay leaves
- 1 tablespoon yellow mustard seeds
- 3 medium cucumbers, thinly sliced
- 1 small yellow onion, thinly sliced
- 3 cloves of garlic, peeled and sliced
- 1 bunch fresh dill
- In a small saucepan set over medium-high heat, combine the rice vinegar, ¾ cup water, the sugar, salt, red pepper flakes, cloves, bay leaves and mustard seeds and bring to a boil, stirring occasionally, until the sugar dissolves, about 2 minutes. Cover the pan and remove from the heat. Set aside for 30 minutes.
- In a sterile 5-cup glass jar, place the cucumbers, onion, garlic and dill. Set aside.
- Place the saucepan over medium-high heat again and return to a boil. Pour the liquid over the cucumber mixture and set aside to cool completely, then cover and refrigerate until chilled. Refrigerate for up to 6 days.