Trim stem and blossom ends off cucumbers, and slice them into 1/4" slices; divide the cucumber slices evenly among 3 pt jars, then add 2 dill sprigs to each container.
Combine all the remaining ingredients in a small saucepan and bring to a boil, reducing the heat to a simmer and cook for 5 minutes.
Ladle the hot brine over the cucumbers, being sure to get 3 cloves of garlic into each container.
Set the jars aside, uncovered, to cool for 1 hour at room temperature.
Refrigerate the jars for 1 hour, then cover and store in the refrigerator for up to 3 months.