BRINE:

13 1/2 c. water
6 1/4 c. vinegar
1 c. pickling salt

Boil 15 minutes. Pack cukes in jars with a lot of dill (top and bottom). Add 1 tablespoon sugar to each quart. Pour boiling vinegar brine over cukes. Fill to top of jars and seal tight. Set jars in boiling water to cover over tops of jars. Let stand until cool.