Scrub cucumbers; cut flower ends and stems off. Wash grape leaves and dill. Put 1 grape leaf in jar, 2 cloves garlic and pack pickles in. Pack 1 to 2 heads dill with pickles.

Pour boiling brine over pickles until 1/2-inch from top. Wipe rims and cover with lids and rings. Tighten covers and put in water bath canner. Boil 15 minutes. Do not tighten rings after removing from canner.