Refrigerator Pickles

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  • 2 cups sugar
  • 2 cups white vinegar
  • 2 cups water
  • 1/4 salt
  • 3 quarts unpeeled cucumbers, sliced
  • 1 large onion, sliced
  • 1 cup minced fresh dill


In saucepan, combine sugar, vinegar, water and salt. Bring to boil; boil one minute. In large non-metallic container, combine cucumbers, onion, and dill. Pour dressing over and cool. Cover tightly and refrigerate at least 3 days before serving. Stir occasionally. Keep in refrigerator. Yield: 3 1/2 quarts.

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