Cut cucumbers into chips or spears and divide evenly into three pint sized canning jars.
Add 3 pieces of dill to each jar.
Thinly slice garlic cloves and place one full clove into each jar.
Combine vinegar, water, salt, and sugar in a sauce pot and stir to dissolve sugar and salt.
Bring to a rolling boil over medium high heat.
Pour brine into each jar to cover cucumbers.
Place in refrigerator for one to two days.