I love . . . no LOVE pickles. Especially KosherDills. There is nothing as fabulous as a Fresh-Out-of-the-Barrel-at-the-Deli kosher dill pickle. But these are close:
Nancy Z's Refrigerator Dill Pickles
Will make about 4-5 quart-sized jars of pickles.
1 1/2 quarts (6 cups or 1.4L)
1 cup white vinegar
1/4 cup kosher salt
1/3 cup sugar
2 Tbs pickling spice
1 Tsp dill seeds
Cucumbers, sliced in spears
Several cloves of garlic, pealed
Medium onion, thinly sliced
Combine first six ingredients in a pot. Bring to a boil. Let simmer 5 minutes.
While juice is boiling, place a few cloves of garlic and several slices of onion on the bottom of each jar. Snuggly place spears upright in the jars (they should not have any wiggle-room). When the juice is ready, pour directly over the cucumbers. Fill to the brim and secure with the jar top. Leave on the counter for 24 hours, then refrigerate. The little pop-the-seal 'button' on top of the jar should be down after 24 hours . . . but I've had ones that don't seal that well, and still turn out safe and fine and yummy.