I also have a ton of dill, as Gwen and J witnessed first-hand last week. This uses a fair amount, and leaves me some leftover to use on salmon (and to keep growing, of course).
4-9 cloves garlic, 2 to 3 per jar
1 head dill
2 quarts water
1 cup cider vinegar
1/3 cup salt
1/4 cup sugar
Use large canning jars or a really big glass bowl you can cover.
Place 2-3 cloves garlic, and a couple sprigs of dill on the bottom of each jar.
Boil together 2 quarts water, vinegar, salt, and sugar.
Stir, turn off and let cool.
Pack jars or bowl with cucumbers and pour cooled solution to completely cover cucumbers.
Refrigerate and ready in 3-4 days.