3 quart jars
About a dozen medium size pickling cucumbers (or what you need to fill the jars)
3 cloves of garlic (more or less depending on how you like it)
1 1/4 c. white vinegar
4 c. water
3/4 c. sugar
1/4 c. kosher or pickling salt
6 dill flowers
Heat vinegar, water, salt and sugar on medium heat until it comes to a boil and is fully dissolved, then remove from heat.
Cut cukes any way you like them. Dice garlic. Remove dill flowers from stems. Pack the jars as tight as you can with the garlic, cukes and dill. Pour brine in jars (hot is fine). Cap up jars and put in the fridge. The pickles will be tasty after one day, but better every day after that.