Slice cucumbers and onions into ¼ inch rounds. Divide the slices evenly among 2 quart-sized sterilized jars. Add 4 sprigs of dill and ½ teaspoon of whole allspice to each jar.
Combine water, vinegar, sugar, salt, garlic, and dill seed in a medium saucepan. Bring to a boil then lower to simmer and cook for 5 minutes.
Ladle hot liquid into jars, leaving 1-inch headspace. Set jars aside and let cool completely.
Place lids securely on jars and store in refrigerator. They should last for up to 6 weeks.
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