Use cucumbers reasonable size. Wash cucumbers and drain. Don't let soak in water. Put cucumbers in clean quart jars. Add dill (1 teaspoon), 1 cluster of dill, 1 bay leaf, 1/2 onion cut in slices, 2 cloves of garlic and 1 teaspoon sugar to each jar.

Prepare liquid and bring to boil and pour into jars over pickles.

FOR 8 QUARTS:

13 c. water
6 c. vinegar
1 c. canning salt

FOR 4-6 QUARTS:

6 1/2 c. water
3 c. vinegar
1/2 c. salt

FOR 3 QUARTS:

3 1/4 c. water
1 1/2 c. vinegar
1/4 c. salt

Seal jars after liquid is added. Have boiling water ready in container to hold the quart jars. Put water up to the neck of jars and leave them set overnight or until water cools. Leave pickles set for 1 month and then ready to eat.