Add enough water to cover at least 1 inch above the top of the jars. Bring to a boil then simmer for 10 minutes.

Meanwhile prepare the brine by adding the salt, vinegar and water to a pot. Bring to a boil.

Remove the jars with tongs, drain off the water and place the jars on a tea towel. Keep the lids and water in the pot.

Add the garlic and dill to the jars.

Tightly pack the cucumbers into the jars.

Carefully pour the brine over the cucumbers, leaving ½ inch head space at the top.

Centre lids on the top of the jars and secure with the screw rings. Do not over-tighten as air bubbles will need to escape in the next step.

Return the jars to the stock pot (or put in a canner) add extra water if needed to cover at least 1 inch over the jars. Boil (process) for 15 minutes.

Using tongs or a lifter and oven mitts, carefully raise one jar at a time out of the water bath and remove from the pot.

Set the jars on a tea towel and allow to cool at room temperature, undisturbed for at least 6 hours.

Check that all the lids are well sealed. If they are, they will be concave (curved down) and feel tight. If not, they will be slightly convex and make a popping sound when pressed upon. To remedy this, remove the lid, check for dirt or chips on the jar lid, use a new lid, reseal and repeat the 15-minute boiling process and subsequent steps.