Wash the jars and lids is

Dry the jars and lids.

Wash and dry the cucumbers.

To a pot add the water, vinegar, and salt.

Bring just to a simmer (enough to dissolve the salt)

Pour into a glass measuring cup for easy pouring.

Cut off each end of the cucumber (or just the stem if leaving them whole).

Prepare cucumbers however you want (Leave the cucumbers whole, cut them lengthwise into spears, or slice them crosswise into coins, as desired)

Peel and smash garlic cloves and add them to the bottom of each jar

Add the dill to each jar

Pack the cucumbers into the jars as tightly as you can without smashing them

Pour the brine over the pickles, filling each jar to within 1/2-inch of the top.

Gently tap the jars against the counter a few times to remove all the air bubbles.

Tighten the lids and add to the fridge.

Let rest at least 24 hours, the longer the better!