Pick cucumber approximately 2 inches long. Pack in jars

SYRUP:

3 c. sugar
1 1/2 c. white vinegar
2 1/2 c. water
1 tbsp. salt
1 garlic bud
1 head dill (dill seed can be used, but fresh is better)

Pack small cucumbers in jars. Place in jar garlic and dill. Pour syrup into jar. Place jars in water to cover, bring to boil. Turn off burner and let set to cool and remove canner lid to cool. Remove jars after cooled.