Crunchy Refrigerator Garlic Dill Pickles

12 pickling cucumbers, washed and sliced lengthwise

1 large sweet onion, sliced 1

large bunch fresh dill, washed and chopped

2 clove garlic, chopped

1 qt water (4 cups)

1/2 qt apple cider vinegar (2 cups)

2 1/2 Tbs pickling salt

2 Tbsp sugar

1 tsp pickling spice

1 tsp alum

Place cucumbers and onions in a plastic gallon container (I used an ice cream container), layering with the dill and garlic.

Bring water, vinegar, salt, sugar and pickling spice to a boil in a large pot. Add the alum and stir until dissolved.

Carefully pour boiling mixture over cucumbers and onions. Let cool for at least 1 hour.

Cover and refrigerate for 1 1/2 to 2 days.