1 qt. whole dills
1 lg. onion
2 tbsp. cider vinegar
2 c. sugar

Drain liquid off pickles. Cut pickles into lengthwise 1/4's. Thinly slice the onion. Place the pickles in an even layer in an 8 x 10 inch container with lid. Pour in the vinegar. Sprinkle with sugar and then top with onion slices. Cover and let sit 3 hours. Stir the mixture, cover and refrigerate overnight. These pickles are super crunchy!