Put the ingredients for the liquid in the sauce pot: water, white vinegar, sugar, dry ranch dressing packet, onion powder, dill, and canning salt. Bring it up to a boil. Once it boils, it is ready. Remove it from the stove to let it cool for just a little bit. It will still be warm but you don't want it boiling when you add it.

While the liquid boils, scrub and cut up the cucumbers into chips or spears using a sharp knife. Pack the cucumbers into two one-quart mason jars.

Use a ladle and canning funnel to add the liquid to the jars. Cap them immediately and let them cool for thirty minutes on the countertop (so you don't lower the interior temperature of your fridge). After that brief cooling period, put them into the fridge and let them soak up all the good flavor for three days before eating them.