Sweet Dill Pickles
Prepare as above except increase sugar to 3 cups.
Crunchy Dill and Onion Chips
Use 12 cups sliced cucumbers and 2 cups thinly sliced onions. In a large bowl gently toss the cucumbers, onions, and pickling salt. Transfer to colander set in extra-large bowl, layering with ice, and finishing with a layer of ice. Weight with heavy plate. Chill overnight, up to 24 hours. After cucumbers have chilled, remove any unmelted ice and discard any liquid in bowl. Pack cucumbers and onions in jars as directed in step 2. Proceed as directed. Makes 5 pints.
Refrigerator Pickles
Prepare as directed through step 3, except add 1 or 2 sprigs fresh dill to each jar. Store pickles in the refrigerator up to 1 month.
