3 c. sugar
1 c. water
3 c. white vinegar
1/4 tsp. pickling salt
15 to 20 med. to lg. canning cucumbers

Add as much as desired of the following:

Onion slices
Garlic cloves
Green pepper strips
Fresh dill

Slice cucumbers in food processor on thick slice disc. Combine all vegetables in large container with cover. Plastic or glass can be used. Combine sugar, water, vinegar and salt in pan. Bring to a boil. Pour over pickles, let stand until cool then cover and refrigerate. Make sure all pickles are covered in brine. Good in 3 to 4 days. Lasts for weeks. Double or triple recipe; they go fast.