24 Hour Pickles - cooking recipe

Ingredients

2 qt. water
1 c. white vinegar
1/2 c. sugar
1/3 c. salt (not iodized)
garlic
cucumbers

Preparation

Bring water, vinegar, sugar and salt to a rapid boil.
Cool completely.
Liquid should be enough to fill 3 jars (depending on size).
Wash jars and lids.
Cut cucumbers to desired size and pack into jars.
Add 2 cloves garlic and dill (fresh or dried) or dill seed per jar.
Pour completely cooled liquid into jars. Refrigerate 24 hours.
Must be kept in refrigerator.
Makes 4 quarts.