4 c.sugar
1/2 c. salt
1 qt. vinegar
2 c. water

Mussleman vinegar - dilute 2 parts vinegar, 1 part water, 3 or 4 slices onion to each jar, 2 pieces celery, 1 teaspoon dill or 2 dill heads.

Cut cucumbers lengthwise in desired size. Pack jar and add celery, onion, and dill. Fill jar with brine and put on lids.

Cold pack - bring to a boil, cook slowly for 5 minutes, then turn off heat and let set in water another 5 minutes before taking off. They are best if left at least 3 weeks before eating. Makes 4 quarts.