1 qt. water
1 c. distilled vinegar
1/4 c. canning salt

Slice clean cucumbers about 1/2 inch into small end. Prepare quart jars, putting 2 garlic cloves and 1 stem of dill on bottom. Bring brine mixture to a boil in a large kettle. Add enough cucumbers to make about 4 quarts to the brine. Bring to boil again.

Pack hot cucumbers into quart jars, fill with brine. Add 1 teaspoon sugar, 2 more cloves of garlic and a little more dill. Make sure brine is to top. Cover. Turn hot jars upside down to seal!