Alicia's Quick Dill Pickles

← pickles
From the kitchen of Alicia Wingren
1.5 lbs. pickling cucumbers
1 onion sliced thin
2 cloves garlic
8 sprigs fresh dill (or 1-2 tsp. dried dill weed)

Brine:
1/8-1/4 c. pickling salt
1/4 c. white vinegar
1.25 qts water
1 tbsp pickling spices

Combine brine ingredients in saucepan, and boil for 2 minutes. Pour over cucumbers. Weight with a plate or something that will keep the veggies submerged. Let sit for at least 4 hours in brine solution, allowing it to cool to room temperature. Put cukes in jar, add several ice cubes, pour brine over, and place in refrigerator. They started tasting good at 8 hours, but they were even better the next day.