Ingredients
4 cucumbers, sliced into spears or rounds
1 red onion, thinly sliced
2 cayenne peppers, sliced (remove seeds for less heat)
2 sprigs fresh dill
3 cloves garlic, smashed
1 cup white vinegar
1 cup water
1 tbsp salt
1 tbsp sugar
1 tsp black peppercorns
½ tsp diced cayenne pepper (can substitute for a different spicy pepper)

Instructions
1. Wash and dry 4 small jars or one large jar.
2. Divide cucumbers, red onion slices, cayenne peppers, garlic, and dill evenly between jars.
3. In a pot, heat vinegar, water, salt, sugar, and peppercorns. Stir until salt and sugar dissolve. Remove from heat and let cool slightly.
4. Pour the warm brine over the veggies, making sure they are fully submerged. Let cool to room temperature.
5. Seal the jars and place them in the fridge. Let the pickles sit for at least 24 hours before enjoying.
The pickles will get spicier over time and stay fresh for up to a month!