Use dill-size cucumbers. Short on cooking time; long on flavor
Onion slices or clove garlic
Dill, fresh or dried
Soak whole cucumbers in ice water 3 to 4 hours. Drain. Slice or cut in strips. Place in hot jars along with onions and a generous amount of dill.
Combine sugar, water, vinegar and salt; bring to boil. Pour over pickles to within ½" from jar top. Adjust lids. Process in boiling water bath (212°) 20 minutes (start to count the processing time as soon as hot jars are placed into the actively boiling water). Remove jars from canner and complete seals unless closures are self-sealing.