These are easy to make and very good. They can made within an hour and require no special equipment or canning supplies.
The spices in the recipe can be altered to suit your taste, but I must say, this recipe is quite good.
2 lbs Cucumber, thinly sliced, 1/4 inch.
2 Onions, quartered and sliced.
2 Jalapeño, sliced in half.
4 Garlic cloves, peeled.
4 Sprigs of fresh Dill
3 cups Sugar
4 1/2 cups White Distilled Vinegar
2 tsp Sea Salt
1/4 tsp Black Pepper
1 1/2 tsp Mustard Seed
1 1/2 tsp Celery Seed
Prepare and then place cucumbers and onions in a large bowl in layers. Set aside.
Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. About 1 minute. Pour over cucumber mixture; allow to cool.
Put mixture into two one quart jars, making sure to get at least 2 sprigs of dill, two halves of jalapeno and two cloves of garlic in each jar.
Pour the remaining syrup into each jar. Cover tightly and refrigerate for at least 48 hours before serving.
Makes 2 quarts