1 c. water
1/2 c. vinegar
1 tbsp. salt
1 clove garlic
Dill (opt.)

Fill jar with cucumbers and add the salt and sugar on top. Bring water and vinegar to a boil and pour over the cucumbers. Seal jars and put into canner and have water covering the jars. Bring to a boil and then turn off the heat and let jars cool in the water. Can be eaten in two weeks.