Thoroughly wash and dry your jar.

Slice the Persian cucumbers about a quarter inch thick (or your preferred thickness).

Next cut the onion in half and chop the ends off to lay flat on your cutting board. Then with one end facing you, thinly slice the onion to create half circle slices.

Alternate putting the onions and the cucumbers into the jar, making sure everything is evenly distributed.

For the garlic, remove all of the skin until you have only whole cloves.

Add the remaining ingredients for the brine (Sugar, Vinegar, Turmeric, Bay leaves, Dill, Horseradish, Chili Flakes, Peppercorns, Sea Salt, Garlic, and Water) into a small saucepan and bring to a rolling boil.

Once at a rolling boil, turn the heat off and take the bay leaves out of the pickle brine.

Pour the brine into the jar of onions and cucumbers. Fill the remaining space with cold distilled water and stir the contents to mix together.

Let the jar cool on the counter.

Once the jar is cooled, place in the fridge and wait approximately 1-2 hours until the pickles have become cold in the fridge. Enjoy!

This will keep for 1- 2 weeks.