Wash and Snip
Run your cucumbers under the tap and rinse them thoroughly. Once you have done so, use a knife to slice of the top and bottom tips of each cucumber.
Combine the vinegar, water and salt in your saucepan and place on high heat to bring to a boil.
Before placing anything in a jar, sterilize the jar and lid by boiling in water for 5-10 minutes and allowing to cool and air dry.
Place the dill and garlic at the base of the jar. One by one, place the cucumbers into the jar spreading them evenly throughout the jar.
Note: If it starts to get tight in there, please use another jar. You still require the liquid, and therefore you are better off spreading the wealth amongst a few jars. If separating the pickles in various jars, adjust the amounts of dill and garlic accordingly.
Once you have your cucumbers in order, carefully pour the boiled liquid into the jar(s). It is extremely important that you allow for a 1/2 inch of space between the liquid and the top of the jar.
Seal and Store
Once your liquid level is correct, seal the top of your jar with the lid as securely as you can. Store the pickles in a dark and cool place such as a food pantry or cold room. They will be ready to eat in a few days.