This is a recipe for sour and crunchy dill pickles, they are not sweet and do have a bite to them.
Boil 3 cups water, 2 cups vinegar, 1 tablespoon sugar, 1 tablespoon salt, allow to cool.
In a large sealable bowl or container place 4 cups of cucumbers sliced 1" thick, 3 big fistfuls of dill, 1 tablespoon dill seeds, 4 cloves garlic not peeled and lightly crushed, 2 tablespoons mustard seeds, about 6 cloves and 2 onions cut into quarters.
Pour the cooled vinegar wash into the bowl mix gently and seal the container.
Place in the fridge for 3 days then enjoy phenomenal crunchy pickled cucumbers.
For more intensity you can increase the % of vinegar and add a couple of red chillis to the bowl, you can also add a teaspoon of ground turmeric.
Its important to use firm good quality pickles.