Cucumber Pickles - cooking recipe

Ingredients

small cucumbers (if larger are used, slice them)
1 c. vinegar
2 c. water
sweeten to taste

Preparation

Wash cucumbers and cut the ends off.
Put in cold pack canner. Make a mixture of vinegar and water; you may need several cups of vinegar and water.
Sweeten to taste.
Pour over cucumbers, enough to cover them.
Cook until cucumbers turn their color.
Place in jars.
Pour juice over them and seal.
Do not overcook or they will be soft, not crunchy.