In a large saucepan over medium heat, combine water, apple cider vinegar, dried minced onion, crushed garlic, yellow mustard seed, canning salt, and fresh dill seed. Stir until salt dissolves and bring to a gentle simmer. Remove from heat and let cool to room temperature.

Sterilize your jars by washing them thoroughly with soap and hot water, then place them in a pot of boiling water for 10 minutes. Allow to cool upside down on a clean dish towel.

Wash your pickling cucumbers thoroughly, slice off the blossom end, and cut them lengthwise into halves or quarters for uniform size.

Place a generous head of fresh dill at the bottom of each jar. Pack cucumber slices vertically, then pour the cooled brine over them, ensuring they are submerged.

Wipe the rims of the jars clean and seal with lids, ensuring they are secure but not overly tight. This allows any gases to escape during fermentation.

Store jars at room temperature for three days, shaking gently once a day. After three days, transfer jars to the fridge.

After a day in the fridge, your pickles are ready to enjoy. For best flavor, let them sit for at least a week before consuming.