Refrigerator Dill Pickles - cooking recipe

Ingredients

15 small pickling cucumbers, scrubbed
40 sprigs fresh dill
2 large onions, thinly sliced
5 garlic cloves, sliced
1 quart water
1 quart distilled white vinegar
1 cup canning salt (see description above)

Preparation

Cut each cucumber lengthwise into 4 spears.
In a large heatproof , nonreactive bowl, combine cucumbers, dill, onion slices, and garlic; set aside.
In a Dutch oven, combine remaining ingredients. Bring to a boil. Boil, stirring, just until salt is dissolved. Pour over cucumber mixture and allow to cool.
Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 3 months.