In a medium saucepan, bring 6 cups water to a boil. Reduce heat to a simmer and add the garlic. Cook for 5 minutes.

Add the vinegar and salt and return to a boil, stirring until the salt dissolves. Remove from heat.

Divide the dill, seeds and peppercorns between 4-5 clean, clear pint jars. Remove garlic from brine and add 2-3 cloves to each jar. Pack the jars tightly with cucumber slices.

Return the brine to the heat and bring to a boil. Once boiling, pour the brine over the cucumbers to cover completely. Let cool, then cover and refrigerate for up to 3 months.