4 peeled cucumbers
1 small onion
1 clove garlic, minced
1 Tbs. fresh dill or 1 !/2 tsp. dill seed
1 c. hot water
2 Tbs. honey
1 Tbs. salt
3 Tbs. cider vinegar

Slice off ends of cucumber (ends are usually bitter) and peel. Slice cucumbers lengthwise into sticks. Slice onion into rings. Alternate layers of cucumber and onion in a broad non-metal dish. Scatter garlic and dill on top. Mix water with honey and salt to dissolve; add vinegar and pour this brine over cucumbers. Cover and refrigerate for at least 6 hours before using. Note: when ready to replenish pickle container, add 1 Tbs. vinegar and 1 Tbs. honey to brine. Add more cucumbers and onion (and any other veggies). Good for 2-3 batches.

(from American Wholefoods Cuisine)