Cucumber, English, long                          2

Onion, White, medium                            1

Garlic                                                         2 cloves

Water                                                         ¾ cup

White Vinegar                                           ¾ cup

White Sugar                                              ½ cup

Oil, vegetable                                            1 tbsp

Dill, dried                                                   1 tsp

1. Peel and thinly slice cucumber.

2. Peel and thinly slice onion.

3. Peel garlic and cut each clove in half.

4. Place all vegetables in a bowl.

5. In a small pot, mix water, vinegar and sugar.  Bring to a boil and

    simmer for 5 minutes.

6.  Pour mixture over vegetables in bowl.  Cover and let cool.

7. When cool, pour vegetables and liquid into 1 or 2 jars with lids.

8. Refrigerate.  Pickles will keep 3 weeks in the refrigerator.

*1/4 cup pickles = ½ a low potassium vegetable choice