2 qts. water
1 c. white vinegar
1/2 c. sugar
1/3 c. salt (not iodized)
6 to 7 cucumbers
Dill, fresh or dried or dill seed
6 to 8 garlic cloves

Bring first 4 ingredients to rapid boil and cool completely. Liquid should be enough to fill 4 jars (depending on size). Wash jars and lids.

Cut cucumbers to desired size and pack into jars. Add 2 cloves garlic (per jar), dill to taste. Pour liquid (when completely cooled) into jars. Refrigerate 24 hours. Must be kept in refrigerator.