1 1/2 qt. water
1 pt. vinegar
1 1/2 c. sugar
1/2 c. salt (I use a little less canning salt)

Bring to boil. Use dill, onions, garlic and pickling spices to suit your taste. This will make a gallon jar. Slice cucumbers in quarters, lengthwise. Be sure to cut off bitter ends. Pack cucumbers, onions, dill, garlic and pickling spices in gallon jar. Boil the above solution and pour boiling hot over the cucumbers.

Put on cover and let cool completely (24 hours). Put in refrigerator. Serve crispy cucumbers chilled. Eat the next day.