4 cloves garlic
Dill
2 qts. water
1 c. white vinegar
1/3 c. pickling salt (uniodized salt)
1/2 c. sugar

Put dill and 2 cloves in the bottom of the crock. Pack cucumbers halfway up then add more dill and 2 more cloves of garlic.

Boil the remaining ingredients until dissolved. Pour over cucumbers in crock. Place a plate on the cucumbers to hold in brine. Set out for 24 hours then refrigerate. Makes 1 gallon.