Bring first 4 ingredients to rapid boil and cool completely. Liquid should be enough to fill 4 jars (depending on size). Wash jars and lids.
Cut cucumbers to desired size and pack into jars. Add 2 cloves garlic (per jar), dill to taste. Pour liquid (when completely cooled) into jars. Refrigerate 24 hours. Must be kept in refrigerator.
