24 Hour Refrigerator Dill Pickles

Cucumbers
Sliced onions
2 t. pickling spice
Fresh dill
1-2 cloves garlic (optional)
1 c. canning salt (a special salt that has no iodine)
3 c. sugar
2 qts. water
1 t. alum

Wash cucumbers; cut off stem and blossom ends. Cut cucumbers into quarters lengthwise. 

Layer cucumbers in glass jars with sliced onions, pickling spice, and the dill. If you like garlic, put a clove or two into each jar.  (We use a variety of size jars—quart, half gallon and gallon all work fine.  Just remember you will need to put them in your refrigerator so be sure there is room for them.)

Fill enough jars to make about 2 gallons. Set aside.

In a stainless steel or ceramic lined kettle ( aluminum will interact with the salt and vinegar), mix salt, sugar, water, and alum. Bring to a boil. 

Pour boiling hot liquid into jars. Fill to top so cucumbers are covered. Seal. Let cool slightly. Put in refrigerator. Ready to eat in about 24 hours. Will keep for several months in the refrigerator.

Adapted from Kim O.'s family recipe.