24-Hour Dill Pickles
  1. In the bottom of a 1-gallon jar, place 1 head of dill, about 1/3 of the chopped onions, and 2 cloves garlic.
  2. Add cucumbers to fill jar halfway. Top with another head of dill, 1/3 of the chopped onions, and two more garlic cloves.
  3. Finish filling the jar with cucumbers and top with the remaining dill, onions, and garlic.
  4. To make brine, mix water, vinegar, sugar, and pickling salt, bring to a boil, cook 1 minute, and cool.
  5. Pour brine, hot or cold, over cucumbers to fill jar.
  6. Cover and let stand at room temperature for 24 hours, then refrigerate.