1.5 L cucumbers, thinly sliced 6 cup
2 small onions, sliced
425 ml sugar 1 3/4 cup
250 ml white or cider vinegar 1 cup
25 ml pickling salt 2 tbsp
15 ml fresh dillweed, chopped 1 tbsp
Layer cucumbers and onions in large glass container. Mix remaining ingredients until sugar is dissolved; pour over cucumbers.
Cover and refrigerate at least 24 hours but no longer that 2 weeks.
Serves 12