To make brine:

Combine water, vinegar & salt in sauce pan & heat until salt dissolves.  Set aside.

To fill jars:

Slice and pack cucumbers into jars.  Add 2 cloves minced garlic, dash of pepper and 1 tsp of dill to each jar.  Cover with brine leaving 1/4 inch headspace.  Adjust lids.  For crispiest pickles, transfer to refrigerator & enjoy.

For longer storage (up to 8 months) process 10 minutes in water bath canner (as directed by your canner).

Disclaimer:  Always follow directions specific to your equipment and elevation for canning.  Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.