7 or 8 cucumbers, sliced into spears
8 cloves garlic
1 head of dill (or 1 bunch baby dill)

PICKLING BRINE:

7 cups water
1 1/2 cups cider vinegar
1/2 cup sugar
1/3 cup salt

Boil water, cider vinegar, sugar and salt. Let liquid cool to refrigerator temperature.

Put the sliced cucumbers into a gallon sized canning jar. Add garlic and dill. Pour cooled brine liquid over everything in jar until all of the cucumbers are covered.

Let sit for 3 weeks in the refrigerator before using.

Submitted by: CUHockeyGirl