I use small cucumbers. Soak pickles in ice water one hour. Heat to boiling:

1 qt. vinegar
1 c. sugar
1/3 c. salt
1 c. water

Pack cucumbers in jar with generous amount of dill, pour on liquid and seal. If like garlic, can put in a clove. Ready to use in 2 to 3 weeks. Use hot jars and lids for best sealing.