Berni's Refrigerator Pickles

Cucumbers
Onion
Dill
Adjust recipe according to desired amount.

For 1 quart:
1/4 c. pickling salt
2 c. warm water
Brine (for 1 qt.):
1/2 c. water
1/2 c. vinegar
1 c. sugar
dash of Alum

For 2 gallons:
1 c. pickling salt
1 gallon warm water
Brine (for 2 gal):
4 c. water
4 c. vinegar
8 c. sugar
1/4 tsp. Alum

Day 1:
Slice up cucumbers with peelings on. Prepare salt water mixture -stir til salt is dissolved. Fill jar with cucs (pack full since they will reduce from soaking). Add in salt water mixture. Soak cucs over night.
Day 2:
Drain salt water from cucs and remove all cucs from the jar/container. Start layering jar with: dill, onion slices, sliced garlic toes, and then cucumbers to fill jar half full. Again add onion and garlic layer and then cucumbers to top. Top of container with again layers of onion, garlic and dill.

Prepare brine: warm on stove top, water, vinegar and sugar until dissolved.
Cool brine, once cooled add Alum (this helps give you crispy fresh pickles).

Pour finished brine over cucumbers in jars. Cover and refrigerate. Ready to eat in 3-4 days.