Make a brine of the vinegar, water, and salt.
Bring to boil.
Put a generous layer of dill, 1/2 to 1 sliced garlic clove, and 1 1/2 teaspoons mustard seed in each clean quart jar.
Pack cucumbers tightly in jars.
When half filled with cucumbers, add another layer of dill and complete packing.
Fill jars to within 1/2 inch of the top with boiling brine.
Put caps on jars, screwing bands tight.
Process for 5 minutes in boiling water bath.
Pickles will shrivel some after processing.
They will later plump in sealed jar.