Homemade dill pickles-- two quarts of water 1 cup white vinegar 1/3 cup salt 1/2 cup sugar pinch of cruched red pepper optional boil all this stuff. then let cool. take a few stalks of dill, maybe 3 take a clove of garlic, crush open. drop dill and garlic in first cut up baby cucumbers (not the big salad ones) and fill jar. fill up jar with cooled brine and seal for 5 days in fridge I have started eating them after 2 or 3 days then open and eat.