Step 1

Mix all ingredients except cucumber, onion and garlic in a medium sized sauce pan and heat it until the sugar is dissolved.

Step 2

Slice cucumbers into 1/4 inch slices.

Step 3

Slice onion into thin strips.

Step 4

Peel garlic.

Step 5

Add sliced cucumbers, onions and garlic cloves to 1/2 gallon jar (or 2 quart sized jars). You may have to press down to make them fit. They will shrink some as they pickle, so don't be afraid to cram them into the jar.

Step 6

Pour liquid over cucumbers (depending on how full you pack your jars, you may end up with extra brine).

Step 7

Screw on lid and let sit 12-24 hours in a cool, dry place.

Step 8

Store in refrigerator for up to 3 months.