Homemade Dill Pickles

3 large cucumbers
3 1/2 cups water
1  1/4 cups white vinegar
1 tbsp salt
4 garlic cloves
several handfuls fresh dill, to taste

Slice the cucumbers into spears.
Combine the water, vinegar, and salt in a saucepan and bring to a boil. Then remove from heat and allow to cool completely.
Divide the cucumbers between four canning jars. Add a clove of garlic and a handful of fresh dill to each jar.
Carefully pour the cooled vinegar mixture into each jar, filling to the top. Seal the jars and refrigerate for about 3 days.