Wash medium sized cucumbers, slice lengthwise and put into quart-size jars.

Add:

Brine (see below):

3 cups water
1 1/2 cups white vinegar
4 tablespoons sugar
4 tablespoons canning salt

Put in jar:

a few pieces of fresh dill
3 whole cloves garlic

Boil brine, pour hot over cucumbers, dill and garlic. Put lids on the jars and place in the sun for 4 or 5 days.

Ready to eat. If you wish to store longer, bring mixture to a boil and pour over cucumbers in jar; process in a boiling water bath canner for 15 minutes.