Refrigerator Dill Pickles

Ingredients

• 6 to 8 pounds pickling cucumbers
• 40 fresh dill sprigs
• 2 large onions, thinly sliced
• 5 garlic cloves, sliced
• 1 quart water
• 1 quart white vinegar
• 3/4 cup sugar
• 1/2 cup canning salt

Directions

• Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
• Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yield: 100 pickle spears.

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