Dill Pickles

Directions

1. 1
   Soak cucumbers in ice water 3 or 4 hours.
2. 2
   Drain.
3. 3
   Slice or cut into strips.
4. 4
   Place in sterilized jars, along with onion and a generous amount of dill.
5. 5
   Combine sugar, water, vinegar and salt and bring to a boil.
6. 6
   Pour over pickles and seal.
7. 7
   Store in 70° to 75° temperature until cucumbers look transparent, about 3 weeks. Makes 3 pints.