• 2 unwaxed or peeled cucumbers
• 1 small onion
• 1 clove garlic, minced
• 1 Tb fresh dill or 1 ½ tsp. dill seed
• 1 cup hot water
• 1 Tb salt
• 2 Tb honey
• 3 Tb cider vinegar

Slice each cucumber lengthwise into 8 sticks.  Slice onion into rings.  Alternate layers of cucumber and onion in a broad non-metal dish.  Scatter dill and garlic on top.  Mix water with honey and salt to dissolve; add vinegar and pour this brine over the cucumbers.  Cover and refrigerate at least 6 hours before using.

NOTE:  When ready to replenish the pickle container, add 1 Tb vinegar and 1 rounded tsp of honey to the brine and add more sliced cucumber and onion as needed.  Prepare a fresh solution after 2 or 3 batches have been made.

From American Wholefoods Cuisine by Nikki and David Goldberg