Make the pickles a day ahead. Make sure you wash them thoroughly as the crevices tend to hold dirt.

Cut each cucumber in half long ways, then cut that half in half again. You should have 4 long spears from one cucumber.

Add sugar, salt, oil, vinegar, garlic, and pepper in a large jar that has a seal to prevent leaking. Stir a few times to help dissolve the sugar and salt.

Place cucumers in jar, seal and shake well. Occassionally throughout the day, take the jar out and shake it up. Eventually, the cucumbers will release water and the juice will grow in the jar.

Eat and enjoy! Lasts for up to 1 week refrigerated, although they don't usually stay around that long!