Mom'S Dill Pickles - cooking recipe

Ingredients

2 qt. small cucumbers
1 c. vinegar
2 c. water
1 clove garlic, cut into small pieces
3 Tbsp. sugar
3 Tbsp. canning salt
fresh dill

Preparation

Wash cucumbers; pack cucumbers, dill and small pieces of garlic into a 2-quart canning jar.
Mix syrup together and pour cold over filled jars.
Place jars in a canner of cold water that comes to the neck of the jars.
Make sure rack is in canner.
Put on burner and let come to a boil and boil until pickles change to a lighter green color.
Take out of canner; tighten to seal. Pickles are ready to eat in a week.