1 qt. water
1 pt. white vinegar
3/4 c. sugar
1/4 c. salt

Boil and cool for 1 gallon. Cut all cucumbers lengthwise or slice. Slice 3 medium onions per gallon, 3 cloves of garlic if desired. Lots of dill. Put dill and onions in bottom and on top pack tightly and fill with cool brine. If using garlic, put in middle. Ready to eat in 24 hours. Will keep months in refrigerator, covered.