Here's what I did: I scrubbed the cucumbers and cut them into spears that would fit well in my jars (old pickle jars that I've saved). To make both jars I boiled 2 cups water, 4 cups distilled white vinegar and 1/4 cup kosher salt. I put into each jar 3 large cloves of garlic (peeled and gently flattened with the broad side of a butchers knife), 1/4 of a large onion, sliced, and 1 Tbsp. dried dillweed. Then I packed them full of cucumber spears and poured the boiling liquid over them. I screwed on the lids and let them cool to room temperature before placing them in the fridge. During this time they went from bright green to a sort of olive green (see below, jar to the left is at room temp, jar to the right has just been assembled).
And that's it! I tasted them this morning (about 16 hours later) and YUM! They are really delicious and still crunchy. Even Esther likes them. :)
