BRINE:

1 qt. vinegar
3 qts. water
1 c. salt

Place 1 clove garlic and 1 head of dill in bottom of quart sterilized jar. Pack washed cucumbers (medium sized - not too big) to fill jar. Put another clove of garlic and head of dill on top and cover with boiling brine. Seal. Better if let stand 2-3 months.