Brine:

1 c. salt, scant
3 c. sugar
1 qt. vinegar
2 qts. water
1 tbsp mixed pickling spices (heaping)

Cut pickles in quarters or smaller pieces. Put in stone crock alternately with a layer of dill and sliced onions. Boil brine well. Pour boiling hot over pickles. In 24 hours these pickles are ready to eat. Will keep in an open jar in refrigerator. To can, in hot jars, reheat same juice, pour on hot and seal.