3 1/2 c. water
1 1/4 c. vinegar
1 tbsp. sugar
1 tbsp. salt (not iodized)
Cucumbers
2 cloves garlic
2 heads fresh dill or 2 tsp. dill seed

Boil solution of first 4 ingredients. Cool. Slice cucumbers in 2 quart jars. Add garlic and dill. Pour solution into jars. Cover and refrigerate. After 4 days, they are ready to eat. Makes 2 quarts.