Recipe adapted from www.babble.com.
6 small pickling cucumbers, sliced
1 1/2 c. sugar
1 1/2 c. apple cider vinegar
2 tbsp. salt
1 tsp. celery seeds
2-4 cloves garlic, halved
Slice cucumbers and divide equally between two pint jars.
Combine sugar, apple cider vinegar, salt, and celery seeds in a pan over medium heat. Stir frequently until sugar has dissolved and then remove from heat. Allow to cool to room temperature.
Pour mixture into pint jars with cucumbers, put on lids, and place in refrigerator for at least 24 hours before eating.