Lg. cucumbers
Dill
Sliced onions
1 c. salt
3 c. sugar
2 qts. water
1 qt. white vinegar
1 heaping tsp. mixed pickling spices

(Enough brine for 8 quarts)

Cut large cucumbers into quarters and put in a crock alternately with layers of dill and sliced onions. Boil the salt, sugar, water, vinegar and spices together. Pour over cucumbers while hot. Pickles are ready to eat in 24 hours.