








For the brine:
In a non-reactive pan, combine garlic, sugar, salt, vinegar, and water. Bring to a boil, reduce heat, and summer 10 minutes.
For the pickles:
In a 1 quart sanitized jar, add your herb and spice mixture. Pack the cucumber slices into the jar. Bring the brine back up to a boil. Pour it over the cucumbers, filling the jar to almost the top, and getting all of the garlic into the jar.
Place a plate over the jar and allow to cool to room temperature. Cover loosely and alow to cure in the refrigerator for 2 weeks. Keep refrigerated.