Use a 1 quart jar.
Cut off the ends of the cucumbers and pack them tightly in the jar leaving a little room at the top. Chop each clove of garlic into two or three pieces. Pack the dill and garlic in the jar. In a large measuring cup dissolve the salt in the water and then pour the brine into the jar with the pickles. Screw on the cap and let sit at room temperature for 24 hours. Place jar in the fridge and consume within the week.