Sunshine Pickles - cooking recipe

Ingredients

2 parts water
1 part vinegar
3 Tbsp. salt
fresh dill to taste
3 cloves garlic, cut up

Preparation

Wash cucumbers.
Cut 1/4-inch from each end.
Slit cucumber lengthwise into 4 pieces.
Pack into 1 gallon large mouth containers, ends up.
Don't overpack.
Put in dill, garlic, water and vinegar until almost full.
Take out some liquid and dissolve salt.
Put back into jar.
Let stand in sunlight 6 to 8 hours. Chill and eat.
Must be kept in refrigerator.