Five Minute Pickles

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2 onions, coarsely chopped

3 English cucumbers, thickly sliced, then cut in half lengthwise

Dried dillweed (I used lots, use it to taste)

Brine:

2 c. vinegar

2 c. sugar

1/4 c. salt

1/2 T. picking spices

Place cut up vegetables and dill in a bowl that has a cover or in an old ice cream pail.  Mix the brine ingredients together in a medium sauce pan and heat until sugar is dissolved.  Allow brine to cool a bit before pouring over vegetables.  Cover and refrigerate.  The pickles will be ready in 2 – 3 weeks and keep for a long time.