Unpeeled, lengthwise sliced cucumbers, washed
6 c. water
3 c. white vinegar
1/2 c. canning salt
3 c. sugar
2 or 3 garlic cloves
1 c. onion slices (opt.)
Several dill heads

Place water, vinegar, salt and sugar in stainless steel pan and bring to a boil. In bottom of 5 quart ice cream pail, put half of the dill heads, garlic cloves and onion. Pack pail firmly with lengthwise sliced cucumbers. Add remaining dill, garlic cloves and onion on top of cucumbers. Pour boiling syrup over to cover. Cover and let stand at room temperature for 24 hours. Refrigerate. Will keep for months. Cut recipe in half for smaller quantity of pickles.