6 qt. med. cucumbers
Dill
Garlic
Canning salt
Onions
5 c. sugar
5 c. vinegar
1 tsp. turmeric

Combine and boil the above.

First soak cucumbers overnight in cold water. In each jar place 1 large head of dill, large clove of garlic, 1 large slice onion, 1 teaspoon salt. Cut the cucumbers lengthwise and pack into jars. Pour boiled syrup over pickles to fill jars. Seal jars. Place in canner and bring to boil just long enough to seal, no longer than 5 minutes. Makes approximately 5 quarts.