6 flower heads dill
1 tsp. mustard seed
1 lg. onion, diced
Cucumbers, 1 1/2 or 2 inches around
1 1/2 qt. water
1 pt. vinegar
1/2 c. canning salt

Put 3 heads of dill into bottom of 5 quart ice cream pail. Slice cucumbers lengthwise and stand them up in pail. Put diced onion and dill on top of cucumbers. Heat vinegar, water and salt to a boil. Pour over cucumbers and let stand uncovered 3 days. Put cover on pail and store in refrigerator.