Cucumberssliced (I used a fancy little English cuke here, but you can use whatever you like) // enough to nearly fill a quart jar
Fresh garlicminced or thinly sliced // 2-3 large cloves per quart jar
Sweet yellow onionsmall chopped // 1 small onion per quart jar
Dill seedyes, seed NOT weed // about a tablespoon per quart jar
Salt // 1 -2 tablespoon per quart jar
Fresh jalapenochopped // 1 small jalapeno per quart jar
optional: sweet red pepper // just a few pieces in the jar to signal that it's the hot pickles
Add cucumber, onion, and garlic to a large bowl. Sprinkle with dill seed and salt, then mix well (alternately you could layer directly into your mason jar).
Place chopped jalapeno at the bottom of each jar, then pack cucumber mixture into mason jars. Pour vinegar into jar until it is about 1/4 - 1/3rd full. Fill remainder of the jar with water, screw on cap (tightly!) and give it a good shake. Taste your brine (no, SERIOUSLY) - this is your opportunity to make adjustments!