2 qts. water
1 c. red vinegar
1/2 c. salt
1/2 c. sugar
Cucumbers, cut into spears
Dill
Garlic

Bring to a boil the water, vinegar, salt, and sugar. Fill sterilized jars with spears of cucumber. To each jar, add 2 stalks dill and 1 kernel of garlic (chopped). Fill with warm brine and put lids on tightly. Refrigerate for 24 hours. Ready to eat; keep refrigerated.