1 gal. jar
2 med. onions, diced
2 1/2 bulbs garlic, peeled
6 lbs. pickles, washed & quartered
Dill

Put 1/2 of onions, garlic and 3 branches of dill in bottom of jars. Pack quartered pickles in jar. Put remaining onions, garlic and 3 branches of dill on top of pickles.

Boil together: 2 pts. vinegar 3/4 c. sugar 1/2 c. caning salt

Pour over pickles and cover jar. Cool at room temperature. Place in refrigerator. Can be opened in 48 hours.