Scrub good, 6 large or 10 small cucumbers, pickles, don't peel. Cut ends off and slice. Put in large glass jar. Mix together and boil 1 minute:

1 c. white sugar
1 c. white vinegar
1/2 c. water
2 tsp. salt
3 tsp. dill weed

Pour over pickles, seal and refrigerate. Let set for a few weeks. Store in refrigerator.