Cut and pasted this recipe from the Atomic Dill Pickles string. You can find that if you're interested.
Just opened a jar of pickled onions, marked on the lid as March 24, 2011. Expected them to be mushy. They are crisp, spicy and vinegary. In short delicious.
These are refrigerator pickles, not cooked, so they cannot sit out on a
shelf. These were done in a really big pickle jar I scrounged from the
3 cups water
6 cups white vinigar
4+ table spoons diced garlic
2 table spoons mustard seed
4 table spoons canning spice
5 table spoons canning, kosher or sea salt
Good dose of black pepper corns
Several sprigs of dill from the garden
the water, vinegar, and salt slowly just until the salt goes into
solution. It will not come out again, and you want the brine no hotter
than it has to be.
Pack the cucumbers, and put the other spice on
top. Pour the brine in to cover everything. Refrigerate for a month
or so before trying. My current batch are about 2 years old, and are
really spicy and good.
Try this same thing with onions, you will love it.
XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys