Start by washing your cucumbers thoroughly. Slice them into rounds or spears, depending on your preference. I personally favor spears; they’re easier to grab and enjoy!

In a mixing bowl, combine the water, raw apple cider vinegar, granulated sugar, and kosher salt. Stir until the sugar and salt fully dissolve. Watching that transformation always excites me—it's like a science experiment in your kitchen!

In the mixing bowl, sprinkle in 1½ teaspoons of the pickling spice blend. This mixture will infuse your pickles with all those vibrant flavors. Feel free to add a pinch of red pepper flakes if you want a bit of heat.

In clean glass jars, layer the cucumber spears or slices with the thinly sliced onion. I usually go for a heaping amount of cucumbers, followed by a sprinkle of onions for that perfect contrast.

Once the jars are filled, pour the pickling solution over the cucumbers, ensuring they are fully submerged. If you’ve got a few cucumber pieces poking above the liquid, don't fret. Just press them down gently so they’re evenly coated.

Seal the jars tightly with lids and place them in the refrigerator. Wait patiently for at least 24 hours (if you can—it’s tough!), allowing all those flavors to meld beautifully. They’ll keep in the fridge for about two weeks, but I doubt they'll last that long!