I always make sure that I have a jar of homemade pickles in the refrigerator. The homemade version is much more crisp plus just knowing what goes into my food gives me a great piece of mind. You can cut the cucumbers very thin and they will be ready in a day or two or rather thick like I do then leave them for about a week to sit and marinate. If you have a few large jars around the house then its best to use those. I actually just use my old pickle jars since they are the perfect size.
1 cup white vinegar
1 tablespoon salt
1/4 cup white sugar
5 cup cucumber slices
4 teaspoons dill seeds (or fresh dill)
1 cup sweet onion, sliced
1. In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
2. Place the cucumbers and onions in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.
Yields: 8 cups