Compliments of Michele George
-enough fresh cucumbers or pickles to fill a 1 gallon container
-1 1/2 quarts of water (6 cups)
-1 cup white vinegar
-1/4 cup canning or kosher salt
-1/2 cup sugar
Wash & scrub cucumbers, cut lengthwise into spears. Put cucumbers in a large crockery or non-metallic container. (I used my large glass cooking pot with lid)
Boil & pour remaining ingredients over pickles.
Add 1 sliced medium onion & fresh dill (& garlic).
Cover & let stand at room temperature for 24 hours.
Place into smaller non-metallic containers. Refrigerate.
(It takes more than a week for the flavors to mellow out and for the pickles to start to absorb the flavors-so try to be patient.)