Ingredients

1/2 large onion- sliced thin

5 garlic cloves (can use dried)

15 small pickling cucumbers

40 fresh dill springs

1 cup canning salt

1 qt white distilled vinegar

1 qt water

Preparation

  1. Cut cucumbers lengthwise into four spears

  2. In large bowl combine cucumbers, dill, onions, and garlic. Set aside.

  3. In large cooking pan combine remaining ingredients. Bring to a boil, cook and stir just until salt dissolved. Pour over cucumbers and cool.

  4. Cover tightly and refrigerate for up to 3 months