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
1. 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.
2. In a sterile 5-cup glass jar, place the cucumbers, onion, garlic and dill. Set aside.
3. 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.