This recipe can be modified as necessary for the amount of cucumbers you have.
1. Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
2. Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 1/2 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
3. Ladle mixture evenly over cucumbers. Drape a clean kitchen towel over the opening to the jars, allowing them to breath while keeping out unwanted grime. Chill 24 hours. Cover glass pickle jars tightly with lids and keep refrigerated for up to 2 weeks.