Pickles
Dill
Onion
Garlic
Brine
1 1/2 qt. water
3/4 qt. vinegar
2 1/2 c. sugar
1/2 c. coarse salt (canning)

Put dill, sliced onion, a little garlic into bottom of jar. Slice dill size or larger pickles lengthwise. Pack pickles in jar snuggly. Put a little dill on top. Make syrup of 1 1/2 quart water, 3/4 quart vinegar, 2 1/2 cups sugar and 1/2 cup coarse salt. Boil a few minutes. Then pour over pickles and seal. Watch both pickles until pickles turn dull green. Water should not boil, just very hot.