Prepare quart jars by sterilizing them according to standard canning procedures.

Add 1 head of fresh dill to each quart jar.

Add 2 to 3 cloves of fresh garlic to each jar.

Add 1 hot pepper to each jar.

Pack whole cucumbers into the jars.

In a separate pot, combine 2 quarts of water, 1 quart of cider vinegar, and 1 cup of canning salt.

Bring the water, vinegar, and salt mixture to a boil.

Carefully pour the boiling brine over the cucumbers in the jars, leaving 1/2 inch of headspace.

Seal the jars tightly with canning lids and rings.

Allow the sealed jars to stand at room temperature for 4 to 6 weeks before opening and enjoying the pickles. The pickling process takes time.