2 qt. water
1 c. white vinegar
1/4 c. salt
1/2 c. sugar
Cucumbers
Garlic
2 tbsp. pickling spice
Dill

Bring to a boil and cool.

Wash cukes and cut in fours. Pack in gallon jar. Add garlic, 2 tablespoons pickling spice and dill. Pour cooled brine over all. Cover and put in refrigerator.

Good to eat in 24 hours.