Wash and sterilize (with boiling water) 3 or 4 quart sized mason jars and the same amount of two-part canning lids.
Either slice or spear each cucumber. I like my slices to be about 1/4 inch thick.
Slice the garlic into small pieces.
Prepare your brine and mix the water, vinegar, and salt together in a large mixing bowl or one gallon jar. Stir to dissolve salt.
Place a head of dill into a one quart jar along with some chopped garlic. Add cucumbers, and onion or jalapeno slices if using, until about half full.
Repeat layering by adding more dill, garlic, and more vegetables and pour water/vinegar mixture over cucumbers and place the two-part lid on the jar. Make sure to jot the date you made them on the lid so you can eat them in the order you made them.
Set out in the sun for 3-4 days, giving them a small shake each day, chill and enjoy!
Instead of leaving them to sit out, feel free to pop them in the fridge and let them sit for 3-4 days.