4 cups cucumbers
2 cups vinegar
1 cup sugar
2 tsp. salt
1 tsp. garlic powder
Next slice your cucumbers into medium sized slices. Slicing them this way allows for a little bit of crispness to the pickles.
In a container with a lid, stir together your vinegar, sugar, salt, and garlic powder. I used a 4 cup plastic container, but you can use any container with a tight fitting lid. Continue stirring until most of the sugar is dissolved.
Add in your sliced cucumbers, pressing down and adjusting your space as needed. Try placing the larger slices in first and then fitting the smaller slices in around them.
Close lid tightly and shake and turn to make sure cucumbers are completely coated. Refrigerate at least two days before serving. Through out the two days that they are refrigerating, turn and shake the cucumbers to keep coated.
Now if you can just wait the two days. These pickles turn out sweet with just a hint of garlic. In other words, delicious.