1 qt. vinegar
1 1/2 c. water
2 1/2 c. sugar
1/2 c. salt

Slice cucumbers thin into hot jars. Put a few slices of onion in the middle and a sprig of dill on top, also garlic like a pea. Heat juice to a boil and pour over pickles in jars and seal. One batch of juice makes about 4 quarts if packed tight. You can use as much onion as you like.