24 Hour Pickles

2 qt Water
1 c White vinegar
1/2 c Sugar
1/3 c Salt; (not iodized)
6 Cucumbers; up to 7
Dill; fresh or dried
6 Garlic cloves; up to 8

Bring first 4 ingredients to rapid boil and cool completely. Liquid should
be enough to fill 4 jars (depending on size). Wash jars and lids.

Cut cucumbers to desired size and pack into jars. Add 2 cloves garlic (per
jar), dill to taste. Pour liquid (when completely cooled) into jars. Refrigerate

24 hours. Must be kept in refrigerator.