We had an abundance of cucumbers in our garden this year. So, we made pickles often. These are so simple, and full of flavor! The liquid in this recipe will fill about a quart size jar after you've put your cucumbers in. If you're making more than 1 quart that should give you a good idea for how many jars to make.
1/2 cup distilled white vinegar
2 cups water
1-1/2 teaspoons salt
2 tablespoons white sugar sliced cucumbers
2 cloves garlic, peeled
2 large sprig dill weed (or 2 tablespoons dried dill weed)
In a medium saucepan over medium heat bring water, vinegar, salt and sugar to a boil. Boil until the sugar and salt completely dissolve.
Place onion, garlic cloves, and dill weed in a sterile jar or container. I used quart size jars. Add the sliced cucumbers.
Pour the vinegar mixture over the cucumbers.
Store in the refrigerator.
May be eaten as soon as cold but for better flavor allow to refrigerate overnight. Flavor improves with time.