Make the brine. Put water, vinegar, salt, sugar, mustard seed, peppercorns, celery seed in a pot over medium heat. Bring to a simmer until salt and sugar are dissolved. Remove from heat and allow to cool to a warm(ish) temp.
Slice cucumbers in 1/4 inch slices and put cucumbers and fresh dill in jars. Do not pack TOO tight so that the brine can get to each cuke.
Use a broad knife to smash and peel each clove in the head of garlic. Spread between jars on top.
Using a measuring cup “spoon” brine into each jar trying to evenly distribute mustard seeds and peppercorns. Jiggle the jars to remove air pockets and put lids on.
Place jars into fridge for at least 24 hours before trying. These should keep in the fridge for 4-6 weeks.