Anna made these DELICIOUS pickles from a recipe our neighbor Jay gave her (yes, she put them in an empty jar from store-bought pickles). Our CSA members are starting to get cucumbers, and I highly recommend this recipe (especially considering that some of the cucumbers can be a bit bitter because of the heat).
2 lb (about 10) pickling cucumbers
2 cups water
2 cloves garlic, chopped
2 cups distilled white vinegar (I would use apple cider vinegar)
1 T coarse salt
1/2 cup sugar
1 T snipped fresh dill
In a large bowl, combine all ingredients. Cover and let stand at room temperature for one hour.
Fit cucumbers into 1 quart jars; pour in enough of vinegar mixture to cover cucumbers. Tighten lids and refrigerate at least 1 week before serving, to develop flavor.