6 lbs. cucumbers, not burpless
2 white onions, peeled & thinly sliced
4-6 whole garlic, peeled
1-2 bunches fresh dill (lg. stems removed)

BRINE:

1/2 c. sugar
1/2 c. coarse pickling salt
2 c. white vinegar

You can use large cucumbers if seeds are not too big. Sterilize a 1 gallon jug with tight fitting lid (do not use plastic or metal container). You can use smaller jars if brine will cover cucumbers. Wash and slice horizontally. Place alternating with onions, garlic and dill. Pack firmly. Pour brine ingredients in jar and fill jar with cold tap water, just to cover cucumbers. Cover and shake vigorously for several seconds. Let stand for 48 hours at room temperature then refrigerate.