Heidi Dehncke-Fisher, About.com, demonstrates how to make homemade kosher pickles.
• 5 pickles, sliced or whole depending on your preference (recommends Kirby)
• 12-14 ounces of the following liquids per quart size jar:
9 oz water
5 oz. white vinegar
1/4 tsp sugar
2 dill heads and stems or equivalent
1 large clove garlic, diced
1 onion (about the size of a golf ball), diced
1 tbsp Kosher salt
Bring liquid to boil, pour over contents of jar to cover, put cover on jar. Let sit overnight then store in the refrigerator. They should be ready to eat in about 10 days.
The longer they are stored the more dill flavor they have. Pickles last a long time - and go with many types of foods or by themselves as a tasty snack.