Fast & Easy Refrigerator Pickles
recipe from Lisa @ The Cutting Edge of Ordinary - original recipe from Taste of Home
15 small pickling cucumbers
40 fresh dill springs
2 large onions, thinly sliced
5 garlic cloves
1 quart white vinegar
1 quart water*
1 cup canning salt (I found mine right near the kosher salt)

Cut each cucumber lengthwise into four spears. In a large bowl (the biggest you have) combine the cucumbers, dill, onion and garlic and set aside.

In a Dutch oven, combine the water, vinegar and salt and bring to a boil, stirring every once in awhile to dissolve the salt. Once it has reached a boil pour it over the cucumber mixture.

Cover the bowl tightly and refrigerate for at least 24 hours. Store in the fridge for up to 3 months.

*Save the empty 1 quart vinegar bottle, and fill it with the quart of water you need for the recipe.