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24 HOUR DILL PICKLES 
1 c. white vinegar
5 c. water
1/2 c. sugar
1/3 c. Kosher salt

Put all of the above in a pot and bring to a rolling boil. Then set aside and cool completely.

5 to 6 cucumbers (10 to 12 inches long, cut in 1/2 lengthwise and then cut in spears)
1 bulb garlic, peeled & sliced thin
5 or 6 heads dill (fresh)

The cucumbers were put into a 1/2 gallon jar, along with the garlic and dill (if you like hot things a little crushed red pepper will do the trick). Then pour the cooled brine into the jar, put on lid and store in refrigerator, (must be put in a refrigerator). After 24 hours they are done, but if you leave for 48 hours they taste even better.
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