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Scrub the cucumbers under cool running water. Clean and sanitize the quart sized jar and lid.
Use a mandolin or a ridged kitchen knife to cut the cucumbers into medium thickness slices. Slice the ½ onion into big chunks and thinly slice the two cloves of garlic.
Add all the brine ingredients to the jar. Heat ½ cup of water until boiling, pour it into the jar and stir to combine. Let it sit for a few minutes.
Add the sliced cucumbers, onions, and garlic to the jar, packing them tightly.
Add 1 cup white vinegar and enough water to barely cover the vegetables. Swirl the jar to combine all the ingredients.
Keep your new pickles in the refrigerator. They’ll be ready to eat in a day and will keep for up to two weeks.