1Combine first seven ingredients in a saucepan. Bring to a simmer, until sugar is dissolved. Remove from heat.
2In a pint-sized canning jar, place sliced cucumbers, onion and pepper (if using). Vegetables should not come past the lower part of the jar’s rim. Pour hot liquid mixture into jar. It should reach the bottom of the rim. If not, top with water.
3Cap and seal accordingly. Process in hot water bath for 10 minutes. Pickles should be ready in about two weeks — and throughout winter. Tastes better cold.