- Use large canning jar.
- Place 2-3 cloves garlic, grape leaves (optional), and a couple sprigs of dill on the bottom of each jar.
- Boil together 2 quarts water, vinegar, salt, and sugar.
- Stir, turn off and let cool.
- Pack jars with cucumbers and pour cooled solution to completely cover cucumbers.
- Refrigerate and ready in 3-4 days.