4 c. water
1 c. white vinegar
1/4 c. sugar
1/4 c. salt (pickling or kosher)
Cucumbers
2 cloves garlic, sliced
1 lg. onion, sliced
1/2 tsp. pickling spice
2 heads dill

Bring to a boil and cool: Water, vinegar, sugar and salt.

Quarter cucumbers lengthwise and pack in a 1 gallon jar. Add garlic, onion, pickling spice and dill. Pour in cooled liquid, cover and refrigerate. (Add a little more water and vinegar to fill jar if necessary). Ready to eat the next day.