Quick Pickle
Modified from Fred Meyer Magazine
Cucumbers, sliced
2 tsp salt
2 tsp pickling spice
pinch sugar
1/3 cup white vinegar
3/4 cup water
4 sprigs fresh dill
Put sliced cucumber into a quart canning jar. Mix brine (salt to water ingredients). Pour bring over cucumber and then insert dill. Fasten lid and shake. Refrigerate at least 10 minutes. Refrigerate any leftovers.
So we did 6 quarts and I did a 6-times version of brine and it wasn't enough, so I had to go back and make more until I had enough.