2 qts. water
1 c. vinegar
1/2 c. sugar
1/3 c. salt
1 bunch dill
5 garlic cloves
8-10 long thin cucumbers

Boil water, vinegar, sugar and salt and set aside. Cut ends from cucumbers and cut into thin spears. Place sprigs of dill and 5 cloves of garlic in the bottom of a wide mouthed 1 gallon jar. Put the cucumbers in the jar and pour the liquid over them to cover. Top with another head of dill. Refrigerate. Ready to eat in 24 hours. Must be kept cold always.