3 c. sugar
2 c. vinegar
2 c. water
3 tsp. salt

Makes syrup for 6 pints pickles. Bring above ingredients to a boil. Then let cool a little. Cut cucumbers in spears or slice 1/4 inch thick into pint jars. On top of each, put 1/4 teaspoon dill seed and 1 slice onion. Pour syrup over pickles in each jar. Seal and process in hot water bath for 5 minutes.

For quarts, adjust amount of syrup in proportion, use 1/2 teaspoon dill seed and process for 10 minutes.