Prepare the jars: If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize the jars and their lids. If you are planning to make refrigerator pickles, simply washing the jars and lids is fine.
Prepare the cucumbers: Wash and dry the cucumbers. Trim away the blossom end of the cucumber, if necessary. Cut them into quarters.
Add the spices to the jars: Divide the garlic and dill between the two jars.
Pack the pickles into the jars. Pack them in as tightly as you can without smashing the cucumbers.
Bring the pickling brine to a boil: Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Let the brine cool a little. Then, pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You probably will not use all the brine.
To remove the air bubbles - gently tap the top of the jars. Place the lids over the jars and screw on the rings until tight.
Let the jars cool to room temperature. If you prepared the jars for long term storing, then store on the shelf. If unprocessed, store the pickles in the fridge. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
Serve and enjoy!