Connie's dill pickle recipe

This is the great dill pickle recipe from Connie Bowers. We met Hal and Connie (named Consuelo, pronounced CONN-su-lo) when we lived in Northern Ontario. They had a cottage at Off Lake, and came up from Indiana to spend the summers in Canada. She's now in her late 90's.
Notes on the recipe: the sugar and the garlic are optional, and note that you don't boil these.
From Connie's recipe card:
Fill qt. with cukes, garlic (2 or 3 small ones), fresh dill from garden.
Add 1/2 cup white vinegar, 2 tbsp. sugar, 1 tbsp. salt (canning salt).
Fill with lukewarm tap water and seal. Cover up to lid with water and heat slowly until cukes lose all fresh green color. Maybe 1 hr. depending on one or 6 jars at once. It's easy to do a qt. at a time if you have only that many from garden at once. I do keep in plastic for 2-3 days in fridge before canning.
Split cukes if you wish. Everyone just loves them. They are mild flavor and easy to do.

She is absolutely right. I made quart after quart of mushy, rubbery things until trying this recipe. Save them for about 6 weeks before eating, and note that they are crisp and absolutely delicious!! The garden is loaded with dill, and have made 4 quarts of these so far.