I got an email from Nancy Geddes, who lives not far from me here in Florida. It's June as I write this, and very hot. This is what Nancy said:

This is one (recipe) that I make every spring and fall. They are crunchy and delicious. The heat is causing our garden to wilt away, but here is the recipe I made yesterday of my favorite dill pickles.

Sweet Dill Pickles
with garlic clove and red pepper

Place into a quart jar:

1 sprig of dill
half a medium onion
1 clove of garlic

1. Wash a quantity of cucumbers and slice lengthwise.
2. Pack the quart jar with cucumber slices.
3. Add a shake of red pepper flakes.

Brine:

3 and 1/2 c water
3 and 1/2 c white vinegar
1 and 1/4 c sugar
6 and 1/2 tsp canning salt

1. Heat to dissolve sugar.
2 Pour the hot brine over the pickles in the jar.
3. Cool, and place in the refrigerator.

Nancy says: They will be ready to eat in a couple of days and will hold up for a couple of months. If you are pickle lovers, they won't last that long. I pack mine in gallon jars!