1 qt. white vinegar
3 c. sugar
1/2 c. salt
1 stalk dill
8 cloves garlic
1 tsp. pepper
1 bay leaf
8-10 med. cucumbers
1 gallon container (glass or plastic)

Slice cucumbers, place in gallon jar, container should be full. Add bay leaf, pepper and garlic. Boil vinegar, sugar and salt. Pour vinegar mixture over cucumbers. Allow to cool, then place in refrigerator. Allow 4 to 6 weeks to cure for best flavor. Must be kept in refrigerator for the life of the pickle.