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24-HOUR REFRIGERATOR PICKLES 
Cucumbers
3/4 c. pickling salt
Dill
Onions
3 c. sugar
2 qt. water
1 qt. white vinegar
1 heaping tbsp. pickling spices

Cut enough large cucumbers into slices to fill a gallon jar. Make a brine of 3/4 cup pickling salt. Let stand several hours. Drain and rinse well.

Make a syrup of sugar, water, white vinegar and pickling spices. Boil and pour over pickles. Put in alternating layers of dill and sliced onions into smaller containers. Cover and let cool. Refrigerate.

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