Wash the cucumbers. Peel the garlic. Wash the dill weed heads. Set aside.

In a saucepan boil together all of the brine ingredients. Remove from heat and set aside to cool.

Now prepare the jars, lids and seals for canning. Bernardin has an excellent step-by-step Home Canning resource here.

Once the jars and lids are sterilized, place 1 – 2 garlic cloves and 2 dill weed heads into each jar.

Fill the jars with the cucumbers up to 1 inch from the top, making sure to pack them in as tightly as you can.

Then using a small funnel, pour the cooled vinegar mixture (brine) over the cucumbers, filling the jar to about 1/2 inch from the top of the jar (1/2 inch headspace).

Place the lids and seals on, then process the jars in a hot water bath canner for 1/2 hour.

Once the jars are processed, let them cool on a wire rack, then place in the fridge or in cool storage. They should last for up to 1 year.

Let the cucumbers marinate for at least a week, a few weeks is best, before enjoying.