Add one minced or pressed clove of garlic and a few dill sprigs to each jar.
Cut cucumbers into spears or slices and add to the jars, packing in as many as possible without forcing them in.
In a large liquid measuring cup or pitcher, combine the water vinegar, and salt. Stir well until the salt is dissolved.
Pour the water mixture into each jar over the cucumbers until completely covered. Top with an additional sprig of dill if desired.
Screw lids on jars and repeat with remaining cucumbers, making additional brine as needed.
Refrigerate for two days. Continue to store in refrigerator.
