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.