1 (5 qt.) plastic ice cream pail
1 lg. white onion, sliced
Lg. cucumbers, washed and quartered
4 to 6 garlic buds
4 to 6 dill heads

Fill pail with cucumbers standing on end. Add remaining ingredients.

1 1/2 qt. water
1 pt. white vinegar
1/2 c. canning salt

Heat and boil 2 minutes. Pour over cucumbers, let stand 3 days uncovered. (I cover with clean dish towel). Cover and refrigerate. Will keep 1 year.