1 qt. water
1 pt. vinegar
3/4 c. sugar
1/4 c. salt
3 buds garlic
2 lg. heads of dill
Cucumbers, sliced
Onions, sliced

Place one head of dill at the bottom of a gallon jar with the garlic. Fill the jar with the cucumbers and onions. Heat the water, vinegar, sugar, and salt to boiling and pour over the cucumbers. Place remaining dill on top and refrigerate. Eat in 24 hours.