Now you have to understand the term "five minute" pickles. You can't eat these in five minutes. You can MAKE them in 5 minutes. That is the best! Five minute pickles are easy to make, and there's no need for kettle steamers, special jars, and vacuum-tight lids.
2 onions, coarsely chopped
3 English cucumbers, thickly sliced, then cut in half lengthwise
Dried dill weed (I used lots, use it to taste)
2 c. vinegar
2 c. sugar
1/4 c. salt
1/2 T. picking spices
Place cut up vegetables and dill in a bowl that has a cover or in an old ice cream pail. Mix the brine ingredients together in a medium sauce pan and heat until sugar is dissolved. Allow brine to cool a bit before pouring over vegetables. Cover and refrigerate. The pickles will be ready in 2 – 3 weeks and keep for a long time.
thanks to: http://chronicinthekitchen.com/2013/09/13/five-minute-pickles/