In a quart mason jar:
Make a bed of dill at the bottom
Add 3 tablespoons of vinegar
A heaping tablespoon of garlic (more or less or none to taste)
7-12 pepper corns
1 table spoon of sea salt
Add the baby cucumbers and pack them tight. You can do whole (as pictured), sliced/halved, or in chips (thin or thick)
Fill the rest of the jar until the cucumbers are covered with your favorite bloody mary mix. I like Zing Zang.
Place another bed of dill on top.
Close the jar and shake vigorously and refrigerate.
Then you wait!
Over the next 24 hours, shake the jar every time you open the fridge. The pickles will likely be ready to eat after 24 hours, but letting them go 2-3 days is even better!
If you just want straight dill pickles, follow the same instructions, but replace the bloody mary mix with water.