Chop the ends off the cucumbers and slice to 1/8 inch thick.

Place the cucumber slices and garlic in a medium bowl.

Place the water, vinegar and pickle mix in a small sauce pan.

Bring to a boil.

Remove from heat and pour the hot mixture over the cucumbers and garlic.

Allow the mixture to cool for 30 minutes.

Place everything in a pint size canning jar and cover with a clean lid.

Screw on the band on to finger tight.

Place the pickles in the refrigerate and allow them to get very cold before eating.

The pickles will get stronger with time.

They will last a couple of months if kept refrigerated.