|Garlic||12 Clove (60 gm)|
|Sugar||1 Cup (16 tbs)|
|Salt||1 Cup (16 tbs)|
|White vinegar||1 Quart|
Cut ends off cucumbers; pack in sterilized quart jars.
Place 2 to 3 garlic cloves in each quart; stuff one head of dill in each quart.
Bring sugar, salt, water and vinegar to a boil; pour over cucumbers filling to top.
Cap loosely; use hot water pack.