Barbara Kruzicki, Rosholt
24 Hour Pickles
In a one-gallon jar, place dill in bottom of jar.
Slice cucumbers lengthwise and pack in jar with onions and garlic and place additional dill on top.
In saucepan, boil together vinegar, sugar, water, and pickling salt.
Pour hot mixture over cucumbers.
Let stand at room temperature for 24 hours; then refrigerate.
Pickles will keep for at least 2–3 months, if refrigerated.